People gonna absolutely hate me fore saying this, but I've been to this restaurant before with friends who are into fine dining and all of us agreed that it was very underwhelming. The concept and the atmosphere was great, and the idea about the dishes are great too, The problem is they didn't get the basic right. The execution and seasoning was sub par, and none of the dishes has a pronounce taste of beef or charcoal. The grilled skewer was served at below ideal temperature so the flavor doesn't come through. The table next to us seemed to have the same experience as they had a lot to say to the chef. I visited this place November last year, and during that time I saw the chef collaborate with some other high-profile chefs like James Syhabout. So I hope that they learned and improved from that point. If anyone visited this place and had a great experience, I'd love to hear.
Had the same experience at the restaurant myself. Spent $600+ for two people (with sake) and left disappointed. The second best dish on the menu is that Uni brioche and they charge an extra $30 per person for it! It's not even included in the tasting menu!! What a joke.
That's so disappointing to hear, only a handful of places out there are willing to dry age A5 and do whole animal butchery with subprimals, it's upsetting that they couldn't get something like charcoal temp right, they should have some konro's in the back at least.
Well said. I am by no means a foodie but I love steak and never hesitate to pay good money for a piece of meat when I’m in the mood. And honestly, the best and most memorable were always the simplest cuts. Salt and pepper. Things are seeming overcomplicated for no reason at all imo.
the thing i always compare this to is cars, no one needs a McLaren or Bugatti but theres always gonna be a market for high end, expensive items (or food) either just as a flex or to experience the highest end of any specific culture in detail, quality and atmosphere
Not a great video here... a lack of detail on many parts... they literally just show 1-2 small parts of the cow and no detail on anything major & exciting.... shame. Not well put-together as other EATER videos are.
Teishoku or 定食 literally just means set or combo. It doesn't specify any actual kinds of food.. usually teishoku have miso soup, rice, protein, salad, and aji palate cleanser picked vegetables. I'm sure all other Japanese speakers also cringed at this.
Always a good time eating at gozu. Have had the pleasure working for Marc. Really grateful to hear and be around the project at its inception. Also glad to see Peggy and Jessie killing it.
Yes the Japanese farmer was smart asking you to be the first to take the whole cow. He was probably tired of being upside down on his cows sitting on all those front and hind quarters.
Tbf lol half a wagyu is near if not a 5 digit purchase. It's like.. $12 an ounce? Cows way about 2k, remove the guts, cut in half: left with a bout 7-800lbs x16oz/lb ×12.. damn that's closer to 6 digits.
I think what he was talking about when he said that was that he purchases the whole cow, or at least a lot of cuts most chefs wouldnt buy, from the farmers in japan. And he's right because most chefs in the US will not really use the "unwanted" cuts because people in the US dont see those cuts as edible for some dumb reason.
Exactly what i do with my venison. Use every part if red or roe deer and chamois. I use the heart, the liver, kidneys, lung and grind everything else for burgers or bolognese.
I ate there last year and it was one of the best meals Ive ever had. I wish they would have covered the desert menu, it was one of the most interesting sweet dishes ive had in my life.
This is like beef as sushi level prep and service... its awesome. And every one of the chefs was well spoken and on the same philosophical plane...and to think that this was just a vision at first... cool stuff
Holy moly I just did the math. Imported Wagyu, costs around $12 an ounce. A cow is about 2k pounds. Remove the guts, cut in half, you're left with 7-800lbs x16oz/lb x12... "When are you gonna be the first to import whole animal? Start something?" Hope they got a discount 😅
Hyun, my favorite kbbq restaurant in NYC, actually does import a whole A5 wagyu. They are definitely paying less than $12 an ounce. It's around $180 per person for their tasting menu, which includes many parts of the cow that you normally won't see, though after a few rounds, I honestly don't care what part cuz it all tastes amazing haha.
Recommendation for anyone in the SF area. If you want wagyu steak, go to a steakhouse that serves it and enjoy it there. At least you will get exactly what you want. If you want a bunch of small dishes that contain some wagyu fat, and then one main course with 4 oz of actual wagyu, then go to GOZU.
Look how long it took Americans to utilize an whole animal… Cool to see more and more restaurant using different cuts and use different parts for different dishes.
Americans have always been using the whole animal, it's just that pureblood wagyu in particular is usually imported and bought in cuts instead of whole animal butchery, it's the norm for domestic beef.
All of these award-winning restaurants are fascinating environments. I have zero desire to eat there, b but i highly respect that they value and use the entire animal. What I really struggle with here is all the long and frequent transports. You don't NEED to buy your castle from Japan. Uni, truffles, fish, wine... It all comes from all over the world. Is love regional, locally sourced products. Show us how you make kitchen magic with what's close.
teishoku just means "set menu".....it's not specific to lunch. It doesn't have a particular line up of food....it doesn't have to have sashimi for example. It usually has pickles, a bowl of regular white rice and a bowl of miso soup....but that's about all that's common across most teishoku courses. There are millions of teishoku restaurants in Japan and their menus can all be very different.
What a wonderful concept for a restaurant! I'm just curious. Why didn't they use the fish bowls and stock to make a miso soup? It seemed like the next step or is it just my assumption?
It was poorly worded, but I agree with the general idea of it, which is to show respect. We're at the top of the food chain but it doesn't mean we need to take a victory lap.
This is what Japanese believe when they process animals into food. It is ingrained in their culture that they have to make the most of what animal provide to them
Had A5 wagyu once. Wasn't worth the price for what you get. Just give me a good quality sirloin. No dry aging for 7 years or marinating in the blood of virgins. Just a normal steak with salt and pepper please.
A few years after getting divorced, Chandler Bing took up cooking to win back his ex-wife, Monica Gellar-Bing. However, she was not interested in reconciliation and, broken hearted, Chandler moves to the West Coast and starts his own restaurant.
As a Japanese American I must say make the Japanese taste but in American quantities please! Best of both worlds...? When I go to Japan I always think yall can eat more, it's not Showa anymore...
@@survivalone1577 Sometimes I think "this dish is spitefully small". I also feel this way when I see some fancy Southwestern European food... more show than food? haha When they cut those tiny little sugar cube looking slices of beef I was like BRUH don't tease me!!! 🤤😞🤤🤏😞🤤
Another beef video.These videos are getting pretty repetitive by now. I get that this is really good beef and it's really well prepared, but I mean, how about a bit of variety?
Love the hearth at the centre and using the whole animal. For me, for this restaurant to go next level would be to source local ingredients- flying over a snapper is ridiculous. Sometimes the best way to pay homage is to use Japanese ideas and ideals to inspire your own locally run place, not trying to recreate Japan in America. That could take this place to the next level. Fantastic video though
This is one of the first to places I’ve seen featured on here that looks like a generic/soulless cashgrab. Hope they are paying their employees well at least. Snobby checklist galore.
I've never understood this level of pretentiousness. I mean, bravo to the chefs and managers of an obviously successful business model... but it's not for me.
I don’t understand the pretetiousness of comments like yours. You’ve basically just said: I do in fact understand it, but it’s not for me. You could say that about damn near anything. I don’t get how people get so wound up over sports: “My team lost!” MF, did you play? I didn’t even see you on the bench? How did you lose? I don’t get how people like beer. It’s just expensive yeasty water. I don’t get how people love reality TV. How are you so obsessed with the lives of people you have no connection to? Oh, I know! Because it’s not for me! Nobody cares that it’s not for you, man. You sound far more pretentious than the people in this video.
They have a side butcher shop where you can buy the bone in ribeye for $550. So I imagine having it cooked in the restaurant is quite a bit more. As for the $4500 I'm guessing that figure refers to the cost of the whole rib rack which is usually 9 ribs.
Honestly have had all types of wagyu ate it for a while but at the end of the day it just a fatty beef sometimes you just want a nice plain ribeye that won’t cost you a mortgage payment. I think Australian wagyu is the best of both worlds in that sense still fatty but also has that chewy sensation
I didnt really care for it. The temperature was too low for my liking and I really thought there would be more flavor... either through spices or natural. But nah. Texture was good... but that was about it for the food
Dry age beef can do many things, but I highly doubt it has the structural integrity to be used as a building material. Can't be cost effective either. Bricks are significantly cheaper.
I hate restaurants like this - so pretentious and overly complicated in the cooking process. The worst part of dining in a place such as this is dropping $300-$400 for the meal, walking out hungry due to minute portion sizes, then having to hit up mcdonalds just to satiate your hunger - whats the point in that?
Stick to McDonald's it's a little cheaper 3 1/4 pounders with cheese, 20 mcnuggets, chicken ranch wrap , poutine fries, mcflurry, 2 blueberry pies with side ice cream . Lol
These chefs kept talking about "using the whole animal". Actually they are getting the best cuts, they are not utilizing the whole animal. Come to south east asia and see how they use the whole animal. From the tongue, the tripe, and the tail. STOP BEING PRETENTIOUS AND SAYING "USING THE WHOLE ANIMAL" BECAUSE YOU DON'T.
Yes this is over top its just beef, its just with internet people crazy i dont need expensive food i want GOOD FOOD people obsess with being better than other wagyu=placebo
Excuse my english… I just watched a video about homeless people who lived in the underground in New York and now i get this… what kind of world is that?
This is way overboard in my opinion. But leave it to America to take something from somewhere else, change it and than make it high priced like it's Salt Bae.
No way that’s graded 10-12 , you can clearly see that’s a lower marbling grade ! You can go to Costco and get yourself some real A-5 for around $95 /lb.
Wagyu and Caviar are the two things where you just need to taste it once. Wagyu is just pure fat after a while, you always crave and go back to good old USDA prime. There is nothing better than some prime grass fed tomahawk on a charcoal grill.
I think about this also with drinks. Think beyond the $5 800ml soda's price tag... think also about how it got here. And I'm in CA. If I saw some legit Ramune out in Ohio I'd be like dayum!
@@meggtokyodelicious American Wagyu beef is NOT the same as Japanese Wagyu. It is typically cross-bred with Angus. Next time, you might want to thoroughly research the subject on Google/yt before you proffer such uninformed comments. Check out Nick DeGiovanni's channel on yt for a better understand of the difference? He has over 15M subs, and for good reason. Also, check out Diaries of a Master Sushi Chef, Hiroyuki Terada. He is also the Guinness World Records holder for most slices of a carrot while BLINDFOLDED. Chef Hiro-San has almost 2M subs.
The guy selling wagyu to him basically said “hey you take some parts of the animal and we don’t know who to sell the rest why don’t you american pay for the whole cow and see what you can do, best deal”
Hey wait is there a super secret 1000 island dressing I dont know about? Cant think of anyway to incorporate wasabi into my big macs secret sauce. The jelled wagyu thing looked very interesting.
I think that, following the central bank money printing activity, we've entered an economic phase where places like this will scream "let them eat cake".
Nah, it’s a completely different classification system. A5 is the highest grade you can get based on the japanese rating. It contains only meat with BMS 8-12. BMS means beef marbeling score. BMS 12 is very rare and hard to get, there are not that many cows able to hit such a high score.
People gonna absolutely hate me fore saying this, but I've been to this restaurant before with friends who are into fine dining and all of us agreed that it was very underwhelming. The concept and the atmosphere was great, and the idea about the dishes are great too, The problem is they didn't get the basic right. The execution and seasoning was sub par, and none of the dishes has a pronounce taste of beef or charcoal. The grilled skewer was served at below ideal temperature so the flavor doesn't come through. The table next to us seemed to have the same experience as they had a lot to say to the chef.
I visited this place November last year, and during that time I saw the chef collaborate with some other high-profile chefs like James Syhabout. So I hope that they learned and improved from that point. If anyone visited this place and had a great experience, I'd love to hear.
Had the same experience at the restaurant myself. Spent $600+ for two people (with sake) and left disappointed. The second best dish on the menu is that Uni brioche and they charge an extra $30 per person for it! It's not even included in the tasting menu!! What a joke.
@@jackkohnjj When did you have it?
@@TheTTstudio last November I think
That's so disappointing to hear, only a handful of places out there are willing to dry age A5 and do whole animal butchery with subprimals, it's upsetting that they couldn't get something like charcoal temp right, they should have some konro's in the back at least.
@@thecookseye7383 yeah same here. :/
I can appreciate the craft that goes into preparing all of this, but at some point I wonder just how over the top this all has become.
Seriously. Nothing in this video looked appetizing, and at the end of the day that's what it's all about.
Well said. I am by no means a foodie but I love steak and never hesitate to pay good money for a piece of meat when I’m in the mood. And honestly, the best and most memorable were always the simplest cuts. Salt and pepper. Things are seeming overcomplicated for no reason at all imo.
True that
the thing i always compare this to is cars, no one needs a McLaren or Bugatti but theres always gonna be a market for high end, expensive items (or food) either just as a flex or to experience the highest end of any specific culture in detail, quality and atmosphere
Not a great video here... a lack of detail on many parts... they literally just show 1-2 small parts of the cow and no detail on anything major & exciting.... shame. Not well put-together as other EATER videos are.
Teishoku or 定食 literally just means set or combo. It doesn't specify any actual kinds of food.. usually teishoku have miso soup, rice, protein, salad, and aji palate cleanser picked vegetables. I'm sure all other Japanese speakers also cringed at this.
He said teishoku is a lunch tray, which is correct. He described what typical teishoku meals are like.
Always a good time eating at gozu. Have had the pleasure working for Marc. Really grateful to hear and be around the project at its inception. Also glad to see Peggy and Jessie killing it.
did you work at Alexander's Steakhouse?
Yes, as the a pastry chef.
@@alexjun1478 did you ever work with Jamie-San or Daisuke-san?
Watching these videos, makes me want to start my restaurant business
Yes the Japanese farmer was smart asking you to be the first to take the whole cow. He was probably tired of being upside down on his cows sitting on all those front and hind quarters.
"I don't think anyone else is doing [X] like we do." Said every chef ever doing the same thing as everyone else.
Still impressive though!
Tbf lol half a wagyu is near if not a 5 digit purchase. It's like.. $12 an ounce? Cows way about 2k, remove the guts, cut in half: left with a bout 7-800lbs x16oz/lb ×12.. damn that's closer to 6 digits.
You really trying to save yourself. It’s clear he thinks he’s original but knows he a common.
I think what he was talking about when he said that was that he purchases the whole cow, or at least a lot of cuts most chefs wouldnt buy, from the farmers in japan. And he's right because most chefs in the US will not really use the "unwanted" cuts because people in the US dont see those cuts as edible for some dumb reason.
I really like restaurants that utilize the whole animal. What do they make from the liver, lungs and tongue?
Exactly what i do with my venison. Use every part if red or roe deer and chamois. I use the heart, the liver, kidneys, lung and grind everything else for burgers or bolognese.
🤢🤮
@@nicolashoareau6305 shut up, he's respecting the animal after killing it. It'd be a waste if he threw away perfectly edible parts.
@@salvatorenostrade3331 feel free to eat my dog’s food
@@nicolashoareau6305 Grow up child
@@salvatorenostrade3331
Exactly ...
If you're going to kill an animal for food, then eating as much of it as possible is being respectful ...
This guy reminds me of that south park episode where the people sniff their own farts
I ate there last year and it was one of the best meals Ive ever had. I wish they would have covered the desert menu, it was one of the most interesting sweet dishes ive had in my life.
This is like beef as sushi level prep and service... its awesome. And every one of the chefs was well spoken and on the same philosophical plane...and to think that this was just a vision at first... cool stuff
Holy moly I just did the math.
Imported Wagyu, costs around $12 an ounce. A cow is about 2k pounds. Remove the guts, cut in half, you're left with 7-800lbs x16oz/lb x12...
"When are you gonna be the first to import whole animal? Start something?"
Hope they got a discount 😅
Hyun, my favorite kbbq restaurant in NYC, actually does import a whole A5 wagyu. They are definitely paying less than $12 an ounce. It's around $180 per person for their tasting menu, which includes many parts of the cow that you normally won't see, though after a few rounds, I honestly don't care what part cuz it all tastes amazing haha.
It is nice to see a Singaporean chef working in a fine American restaurant (accent gave it away!)
There are plenty of basic beef culinary videos on TH-cam. This type of cuisine has its place. I'd eat at this restaurant.
Recommendation for anyone in the SF area. If you want wagyu steak, go to a steakhouse that serves it and enjoy it there. At least you will get exactly what you want. If you want a bunch of small dishes that contain some wagyu fat, and then one main course with 4 oz of actual wagyu, then go to GOZU.
5a5
Better suggestion: Avoid the feces covered streets of mismanaged SanFran.
Look how long it took Americans to utilize an whole animal… Cool to see more and more restaurant using different cuts and use different parts for different dishes.
Americans have always been using the whole animal, it's just that pureblood wagyu in particular is usually imported and bought in cuts instead of whole animal butchery, it's the norm for domestic beef.
Heard of whole hog barbecue? Been around for a long time. You sound ignorant.
All of these award-winning restaurants are fascinating environments. I have zero desire to eat there, b but i highly respect that they value and use the entire animal.
What I really struggle with here is all the long and frequent transports. You don't NEED to buy your castle from Japan. Uni, truffles, fish, wine... It all comes from all over the world. Is love regional, locally sourced products. Show us how you make kitchen magic with what's close.
teishoku just means "set menu".....it's not specific to lunch. It doesn't have a particular line up of food....it doesn't have to have sashimi for example. It usually has pickles, a bowl of regular white rice and a bowl of miso soup....but that's about all that's common across most teishoku courses. There are millions of teishoku restaurants in Japan and their menus can all be very different.
What a wonderful concept for a restaurant! I'm just curious. Why didn't they use the fish bowls and stock to make a miso soup? It seemed like the next step or is it just my assumption?
I checked the menu, only $195 for the 2 1/2 hour tasting menu. Not just dinner but also the show.
That's not bad at all surprisingly. I was thinking 500 a head
You barely get any wagyu, the most you get is the skewer. The rest is like used in parts of each dish but you can't really tell it's there
$195 sounds reasonable... Although A bottle of high-end Junmai Daiginjyo sake to go with it may cost more than the teishoku...
Watching this as you realise it’s Monday and last nights Costcos pasta dish is patiently waiting on your hungry ass in the fridge 😂
This all has a super pretentious-snobby vibe to it.
I bet that the super overpricing proves you're point. Top comment.
Looks good though, respectfully of course.
love watching these videos while i eat but i have the serving portions 😂😂
Wow, this restaurant looks amazing. I wonder if the pairings are good?
Absolutely mind blowing…I have tasted Japanese A5 Wagyu many a times but this man just took it to a whole other level…amazing!
Nah bro. This is gentrification of the culinary market.
@@Chonchey lol
This has got to be the most carbon intensive operation I've seen featured on this channel to-date!
Who cares
Is this restaurant still open?
4:57. With respect, chef your knife is not that sharp😁😁😁
Wagu…the gateway meat 🥩?
What’s next? Do they rub them with cocaine leaves 🍃 and charge by the gram?
"These animals give their life for us to enjoy."
That's rich.
It was poorly worded, but I agree with the general idea of it, which is to show respect. We're at the top of the food chain but it doesn't mean we need to take a victory lap.
We take these animals lives. Lol
Exactly my thoughts, and this is coming from a meat eater
they're marbling score 10+, so yeah, they probably are rich.
This is what Japanese believe when they process animals into food. It is ingrained in their culture that they have to make the most of what animal provide to them
Amazing! Love wagyu cooked over wood fire/charcoal. May have to pick some up today now.
The dry age “bark” is called pellicle
I just want to go full caveman on that bone from the ribeye. I can only imagine the checks these tables are receiving at the end of the meal.
The cost of that wagyu costs more than my entire life 🤣
Had A5 wagyu once. Wasn't worth the price for what you get. Just give me a good quality sirloin. No dry aging for 7 years or marinating in the blood of virgins. Just a normal steak with salt and pepper please.
"wagyu, a gateway animal" loooool
@Eater Wagyu is misspelled in the thumbnail. Just a heads up. 😊
A few years after getting divorced, Chandler Bing took up cooking to win back his ex-wife, Monica Gellar-Bing. However, she was not interested in reconciliation and, broken hearted, Chandler moves to the West Coast and starts his own restaurant.
I love beef, but let's be clear, the animal doesn't give up its life. We take it!
As a Japanese American I must say make the Japanese taste but in American quantities please! Best of both worlds...?
When I go to Japan I always think yall can eat more, it's not Showa anymore...
fax
im japanese swedish and i can toataly agree about the japanese quantetise
@@survivalone1577 Sometimes I think "this dish is spitefully small". I also feel this way when I see some fancy Southwestern European food... more show than food? haha
When they cut those tiny little sugar cube looking slices of beef I was like BRUH don't tease me!!! 🤤😞🤤🤏😞🤤
@@kalui96 yes agreed on
That huge bone-in Ribeye looks absolutely delicious.
Another beef video.These videos are getting pretty repetitive by now. I get that this is really good beef and it's really well prepared, but I mean, how about a bit of variety?
Love the hearth at the centre and using the whole animal. For me, for this restaurant to go next level would be to source local ingredients- flying over a snapper is ridiculous. Sometimes the best way to pay homage is to use Japanese ideas and ideals to inspire your own locally run place, not trying to recreate Japan in America. That could take this place to the next level. Fantastic video though
This is one of the first to places I’ve seen featured on here that looks like a generic/soulless cashgrab. Hope they are paying their employees well at least.
Snobby checklist galore.
What are you going on about? lmao
It's only 200 dollars for a 2.5 hour full tasting menu. That's really not that expensive in comparison to the price they pay for the ingredients
that's a bucket list menu 😅
your going to be hungry 10 minutes after leaving 😂
I've never been to a restaurant like this. How much would a normal steak, side, small app, 1-2 drink dinner cost?
$195, its tasting only. There are no A La Carte options.
You can’t order like that. You pay a cover charge and they prepare their tasting menu for you. The only choice you really get is your drink.
I've never understood this level of pretentiousness. I mean, bravo to the chefs and managers of an obviously successful business model... but it's not for me.
I don’t understand the pretetiousness of comments like yours.
You’ve basically just said:
I do in fact understand it, but it’s not for me.
You could say that about damn near anything.
I don’t get how people get so wound up over sports: “My team lost!” MF, did you play? I didn’t even see you on the bench? How did you lose?
I don’t get how people like beer. It’s just expensive yeasty water.
I don’t get how people love reality TV. How are you so obsessed with the lives of people you have no connection to?
Oh, I know! Because it’s not for me! Nobody cares that it’s not for you, man. You sound far more pretentious than the people in this video.
As soon as Peggy started speaking…I knew she was singaporean 🤣
Whoa if that piece cost them $4500 to import how much are they selling it for?!?!
They have a side butcher shop where you can buy the bone in ribeye for $550. So I imagine having it cooked in the restaurant is quite a bit more. As for the $4500 I'm guessing that figure refers to the cost of the whole rib rack which is usually 9 ribs.
I wanna try this food.
Honestly have had all types of wagyu ate it for a while but at the end of the day it just a fatty beef sometimes you just want a nice plain ribeye that won’t cost you a mortgage payment. I think Australian wagyu is the best of both worlds in that sense still fatty but also has that chewy sensation
Rich eating the rich.
All money.
No soul.
Got to experience this last month. Absolutely amazing. Highly recommend adding the whisky pairing
underwhelming at best
I didnt really care for it. The temperature was too low for my liking and I really thought there would be more flavor... either through spices or natural. But nah. Texture was good... but that was about it for the food
What’s the prices like?
Dude should dress up as Peter griffin
So, how much does that bone in ribeye cost the customer if it costs Gozu 4700?
They really lit the fire with a drink holder lol
Wow that bream looks identical to NZ Snapper!
Dry age beef can do many things, but I highly doubt it has the structural integrity to be used as a building material. Can't be cost effective either. Bricks are significantly cheaper.
I hate restaurants like this - so pretentious and overly complicated in the cooking process. The worst part of dining in a place such as this is dropping $300-$400 for the meal, walking out hungry due to minute portion sizes, then having to hit up mcdonalds just to satiate your hunger - whats the point in that?
Bro this happened to me the other day I was so mad
🤑 money. That means someone has extra money to spend 🙂
Exactly!!
It’s easy to just not go…. I appreciate the effort and time that goes into using amazing ingredients…..
Stick to McDonald's it's a little cheaper 3 1/4 pounders with cheese, 20 mcnuggets, chicken ranch wrap , poutine fries, mcflurry, 2 blueberry pies with side ice cream . Lol
These chefs kept talking about "using the whole animal". Actually they are getting the best cuts, they are not utilizing the whole animal. Come to south east asia and see how they use the whole animal. From the tongue, the tripe, and the tail. STOP BEING PRETENTIOUS AND SAYING "USING THE WHOLE ANIMAL" BECAUSE YOU DON'T.
that ribeye looks phenomenal :O especially with that fat cap WOWW
Amazing
.
That Wagyu ribeye is incredibly impressive. Wow
Japanese farmer was a hustler. 😂😂
Take the whole cow...
Oh, look, a braai. Revolutionary.
Yes this is over top its just beef, its just with internet people crazy i dont need expensive food i want GOOD FOOD people obsess with being better than other wagyu=placebo
Watched the entire thing without even realizing it.
Excuse my english…
I just watched a video about homeless people who lived in the underground in New York and now i get this… what kind of world is that?
Watching this WQHD+ ,I can appreciate the food color and the cinematography in this
Take of those nasty-ass rings when your working with food! They are a bacteria trap.
Ah yes.... they gave their life for us to enjoy.
Spiers street...... Right in the middle of homeless people wondering around and shooting needles....i wouldn't go there......
This is way overboard in my opinion. But leave it to America to take something from somewhere else, change it and than make it high priced like it's Salt Bae.
No way that’s graded 10-12 , you can clearly see that’s a lower marbling grade !
You can go to Costco and get yourself some real A-5 for around $95 /lb.
7:31 There's absolutely no way that brisket was smoked for 11 hours. Unless he means "cold smoked". Also, wtf is a "toast supplement"??
Give me solid local beef over Japanese stuff anyday. Flying in food from around the world is massively unsustainable.
yeah, good point
He should get american wagyu. Meat 🍖🥓 exports will be baaannned in 10 years.
Wagyu and Caviar are the two things where you just need to taste it once. Wagyu is just pure fat after a while, you always crave and go back to good old USDA prime. There is nothing better than some prime grass fed tomahawk on a charcoal grill.
I think about this also with drinks. Think beyond the $5 800ml soda's price tag... think also about how it got here.
And I'm in CA. If I saw some legit Ramune out in Ohio I'd be like dayum!
@@meggtokyodelicious
American Wagyu beef is NOT the same as Japanese Wagyu. It is typically cross-bred with Angus.
Next time, you might want to thoroughly research the subject on Google/yt before you proffer such uninformed comments.
Check out Nick DeGiovanni's channel on yt for a better understand of the difference?
He has over 15M subs, and for good reason.
Also, check out Diaries of a Master Sushi Chef, Hiroyuki Terada. He is also the Guinness World Records holder for most slices of a carrot while BLINDFOLDED.
Chef Hiro-San has almost 2M subs.
"lightly toasted toast"
shows a piece of bread that shares the same color as the kishu binchotan fired at 1000 degrees just mins earlier.
I'm the opposite of PETA, but I don't think showing respect for the dead animal you eat helps the animal in any way. However, I sure do love steak.
The guy selling wagyu to him basically said “hey you take some parts of the animal and we don’t know who to sell the rest why don’t you american pay for the whole cow and see what you can do, best deal”
He said “a whole nother.” I don’t care how good his food tastes. 😂
Hey wait is there a super secret 1000 island dressing I dont know about? Cant think of anyway to incorporate wasabi into my big macs secret sauce. The jelled wagyu thing looked very interesting.
Looks tasty
eat 1 steak? or eat 6-7 steaks? Eater I think not.
I think that, following the central bank money printing activity, we've entered an economic phase where places like this will scream "let them eat cake".
It's "Demolition Man" - this alongside tent cities of the homeless, which is now normalized in America.
美味しそう！
If only we still had Nick Solaris
I have bought A5 FROM DARTAGNAN, IN NJ,,ALL YOU NEED IS $$$,,,,,,🇺🇸🇺🇸🇺🇸🇺🇸
They should keep the drips comming of the meat while its hanging that must be so freaking awesome and a whole lot of flavour and quantity
How exactly does one "kiss with charcoal"? Do they just boop it over the charcoal for a few seconds? Lol
"lightly grilled piece of toast" shows completely black bread 😁
I thought Japanese Wagyu was only graded to A5. When he was talking about the wagyu he pointed out as grade 12 that I assume is from Australia..?
Nah, it’s a completely different classification system. A5 is the highest grade you can get based on the japanese rating. It contains only meat with BMS 8-12. BMS means beef marbeling score. BMS 12 is very rare and hard to get, there are not that many cows able to hit such a high score.
this feels more like a Mise en Place than Smoke Point
the emissions to ship those foods across the world is quite devastating.
Whats up with all the hate in the comments?
Meanwhile, Nick Digiovanni is breathing heavily nearby. "Did someone say "Wagyu"?!
Wow Matt Perry is now a chef 😅
How they make waguy look boring
I’m not sure why your expecting a cooking video to be exciting