How a Master Chef Runs Washington D.C.'s Most Expensive Restaurant - Mise En Place
ฝัง
- เผยแพร่เมื่อ 11 เม.ย. 2023
- At Michelin-starred Bresca in D.C., chef Ryan Ratino explores bringing the best ingredients to the U.S. for his Parisian bistro-style menu. Just upstairs is the chef’s second restaurant - two-Michelin-starred Jônt - which operates as a tasting menu-only restaurant focused on wood-fired Japanese cuisine.
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Credits:
Producer: Daniel Geneen
Directors: Daniel Geneen, Murilo Ferreira
Camera: Murilo Ferreira, Nick Mazzocchi
Editor: Lucy Morales Carlisle
Executive Producer: Stephen Pelletteri
Supervising Producer: Stefania Orrù
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
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im more impressed with restaurants using local ingridients
Agreed, cool to gain insight on restaurants who support local products and farmers! If you're looking for your next video to watch, we just found the coolest restaurant in Detroit that's focusing only on local ingredients and vendors, its the latest video on our channel! They make their own sweeteners and even sourcing their caviar locally to support Michigan! Something you wouldn't often expect of a restaurant in Detroit. We're a new Food channel trying to promote and showcase cool chefs and talent! Come say hi, we're super small and trying to connect with other fellow foodies!
Insane to me that this guy can act so high and mighty towards the end (16:50ish) about trying to change the food culture by using some of the least sustainable sources of fish and meat possible. Restaurants of this caliber are notorious for their insane amount of food waste and the ingredients they use are almost always impossibly inaccessible.
Fact.
I’m glad someone else is pointing this out.
Can you imagine the crazy ressources needed to get a fresh fish from the bottom of the Sea of Japan to the east coast of the US ... in a restaurant that's less than an hour from the Atlantic ocean...
Chefs talking about sustainability, seasonality, farm-to-table etc. can itself be pretty exhausting, but at least the tends to be some good practices behind it with farming and livestock. But to hear that same self-congratulatory tone used when talking about absolutely ludicrously expensive and unsustainable fishing practices... christ.
By all means, these guys are probably very hard-working and excellent at what they do. However to act like they're doing some kind of moral good by serving this kind of stuff to an absurdly exclusive clientele - who probably couldn't care less about whatever message they claim they want to convey - it's just utterly detached from reality.
Fck out of here with your virtue signalling woke ideals
Only Washington D.C.-- the heart of kickbacks, insider trading and other ill-gotten gains-- could support such an obscenely extravagant restaurant.
It looks good but I am always fascinated with the point they ship everything to them because no local ingredients are used
Japanese fish and meat especially beef are just so many levels above. They bring Japanese cuisine to you so you don’t have to fly to Japan to try their specialties.
@@06Seppy there is no reason why you couldnt do this anywhere else as well. Fish just swim in the sea. The japanese just understand how to kill them humanely. The beef is the same, they just put more effort. Here in germany there are definitely cows with the same marbling as A5 Wagyu, they are just not as plentiful and people dont know how to process them. The Us is even worse but the potential is also there, especially as they have a huge coastline with access to many oceans
@@theblobfish9614 then why isn’t it done everywhere else like it’s done in Japan?
@@06Seppy read my comment again.
@@theblobfish9614 When you learn about geography and how that affects where animals are able to live and thrive, you’re more than welcome to come back and comment.
Chef said “like” more than the total likes for this video.
Every chef in restaurant TH-cam videos thinking they are a culinary pioneer “we try to showcase the quality of ingredients” “we source everything locally” “the fish is from Japan” “the menu is seasonal” “first thing we do is get the fire lit” “we dry aged it” “crispy skin” “the fat content” “wagyu” “we use every part of the animal”
Lmao so true
“Sustainable”
the chef literally says that their aim is not to be the most avant-garde but to be as good as they can. Why so salty man? jealousy?
This just listed sundry restaurant techniques and standards that are common components of making a good product, then claimed it makes them unoriginal. "Look at all these builders trying to say they're creative - then they talk about 'using a drill', 'hammering nails', 'purchasing timber' and 'shingling the roof' - as if *that's* creative!".
I mean what was the expectation? Should they make an omelet without breaking eggs? Core technique is always present; this does not preclude creativity. It's as if OP suggests they should be using garbage ingredients, buying fish from the Sahara or serving soggy skin? The chef didn't even claim to be a "culinary pioneer", that was more or less made up whole cloth, in reality the point was much closer to precisely the opposite, saying the desire was to make good food never minding Michelin-type hoopla.
Posts like this are silly no-win double-binds. On the one hand, throwing shade for failing to be creative; on the other hand, throwing shade for trying to be creative. It's right that it COULD describe "every chef", because it's the sort of vacuous criticism someone who is looking to be a hater regardless throws out. Anyone who thinks this way, the de-sensitization to skill you have is bad for you - such people need to get off TH-cam, work on their own talent and pick up enough self-esteem to stop being haters.
I've started to watch this series in a style similar to actually eating a 5 course tasting menu.
They're usually only 15-20 minutes long, and I take about an hour plus to watch them.
As new words, ingredients, or styles come up, I'll pause to look up or Google the new thing. Take some time to understand it, then resume with the episode.
In this example, the channel fish and the charcoal used distracted me for almost 30 minutes.
Very relaxing! I come away being able to replicate the dishes with available ingredients. This is usually 2 hours of a Sunday morning for me. The real, unadulterated and only time I have to myself each week.
I mean I bet the food is amazing but shipping food from Asia everyday has to very expensive. All these DC elites complaining about climate change probably eat here. Always a high quality video during this series. Thanks
Oh, they eat there... On your tax dollar
I thought the same thing.....the amount of styrofoam and plastic used to package and ship that seafood is pretty ironic
DC elites are not activists. They're all corrupt plutocrats. Don't let them co-op important issues
They complain about climate change during the day for the feeling of moral superiority. Then they eat here for dinner for the feeling of social superiority. See the theme? How do we fight back? Not with superiority. With real humility and real spirituality.
@@nickf8028you know styrofoam can be reused right? Like its this brand new concept, but nothing really.
I'm way more interested in the places using local ingredients. I respect these guys and the work they put in... I just personally believe more in sustainability and highlighting great produce from local farms, which is becoming more available.
What on earth difference does your commitment to sustainability contribute to the earth? Maybe it is for the better that people who share your train of thought aren't contributing to the depletion of fantastic experiences and unique flavors, as shown in the video.
@@bigboat8329Depletion of experiences? What experiences will you have when all your exotic Japanese fish die out? This is a result of overfishing due to the high demand of fish caused by importation. Restaurants like this may be the reason people won’t be able to experience these types of foods in a few decades. It’s called conserving, not limiting.
I 100% agree. Not only sustainable but also economically sound for business and customer.
Absolutely love this series. Please keep them coming, I can't get enough of it.
Agreed, love this series and this channel!! If you love restaurant insight, we're a similar mostly Michelin-based food channel... but also focus on underdogs killing it the kitchen! We're do more real-time reactions into the dining experience, with some backstage prep and interviews too! We're super small and trying to grow and connect with other food enthusiasts. Come say hi :) All the best!
Nothing about this is Japanese
It's enjoyable to have the opportunity to observe the types of food that wealthy individuals consume.
Agreed, love this series and this channel!! If you love restaurant insight, we're a similar mostly Michelin-based food channel... but also focus on underdogs killing it the kitchen! We're do more real-time reactions into the dining experience, with some backstage prep and interviews too! We're super small and trying to grow and connect with other food enthusiasts. Come say hi :) All the best!
Yes, overpriced, unsustainable fish shipped in from half way across the world. Very interesting fare!
Honestly, this is a fascinating series. I mean, let’s face it, there are many “diners” out there in the world, but there aren’t many “chefs”. Now, diners are super important, as people who have an enthusiasm for food whether it’s fine dining or more casual fare are what keep chefs employed and able to create beautiful things. It’s series like these that allow diners a little peek into the world they love so much and, even though they may not have gone to culinary school and dedicated their lives to cooking, series like these will give them a taste of the appreciation and dedication that such a life would have ultimately given them had they chose it. Basically, you are doing your part to make fine dining and culinary artistry more accessible, and I really appreciate that. That said, one little suggestion for this video. Usually you will see a great portion of these videos dedicated not just to ingredient prep but also the inspiration and recipes behind particular dishes that the chefs are enthusiastic about at the moment, something I didn’t quite get from this one, lovely though it still was to watch. Just a thought😉
I honestly think that last part depends on the restaurant and chefs themselves, some of them may not really want the world to know what exciting new dishes or things they heck even the inspiration behind some dishes can make it easy for someone to steal your ideas. In culinary arts being brand new and introducing something no one has seen before isn't super easy to do so that's Linda what I was thinking at least lol cheers
Nailed it. I'm a fanboy of the fine dining world but never committed to a career in it, so this series is for me exactly how you described it :)
wtf . .. a great comment on TH-cam??? impossible..
@@Kylirr Happy to be of service😉
@@peterturtle2000 Well I’m glad to see we connect! Honestly, I never understood all of these people that criticize the chefs as “pretentious” and the diners as “rich snobs”. I think these people are amazing, that they are artists, and even though I am not a multimillionaire, I’m happy to spend some money two or three times per year on a fun experience like this one!
Absolutely Amazing!! Thank you for showcasing this restaurant!
Agreed, love this series and this channel!! If you love restaurant insight, we're a similar mostly Michelin-based food channel... but also focus on underdogs killing it the kitchen! We're do more real-time reactions into the dining experience, with some backstage prep and interviews too! We're super small and trying to grow and connect with other food enthusiasts. Come say hi :) All the best!
Hoping for more Mise en Place episodes from different parts of the country and world soon!
Agreed, love this series and this channel!! If you love mis en place and looking for other restaurant videos, we're a similar mostly Michelin-based food channel... but also focus on underdogs killing it the kitchen! We're do more real-time reactions into the dining experience, with some backstage prep and interviews too! We're super small and trying to grow and connect with other food enthusiasts. Come say hi :) All the best!
Would love to see the other kitchen staff. Who washes the dishes? They deserve as much stars! Wouldn’t happen without them
Big facts.
FACTS!
I wouldn’t. Id rather see people that studied years and years to learn this stuff. Instead of a 5 min tutorial on how to use the dishwasher. I know I use to wash dishes lol
@@csr326 you don’t study for years, you work in different kitchens and learn by experience.
@@csr326 and I’ve met great chefs that started as dish washers so it wouldn’t be a bad thing if they get recognition to see what the personal goal is.
I used to catch chili pepper bass "another name for Kinki" and cut it up and eat it right there they never made it to the grill. Literally other fisherman on deck would run for the wasabi. Hands down my favorite fish in the world! Glad to see someone put them on the menu!
So happy the series made it to DC Hoping there will be more videos in DC in the future!
We have a few more coming soon!
DC Food Universe ?
Their food costs must be INSANE. 300lbs of A5 and shortrib every two weeks?!
This is where lobbyists always take my congressman. They wine & dine him here, and make all sorts of backroom deals and feed him lots of money.
The fine-dining restaurants featured in this series look incredible, with each emphasising the best and the highest quality of ingredients on the market. While I think that's admirable, I just don't believe that the ingredients are sourced in a sustainable way. $5000 of caviar every two weeks, $3 - $10000 worth of tuna or mackrel, $8000 worth of uni, $?? Worth of various shellfish, every two weeks or every month, year after year....every single one of these award-winning restaurants ordering these incredible ingredients in bulk, year after year....there's just no way these ingredients are sustainably sourced. I guess the death of the extremely fragile undersea environment is a small price to pay for these luxuries.
The point isn't sustainability. This isn't a farm-to-table experience. This is somewhere you go to really enjoy yourself. It never was and never will be about sustainability. Sturgeon caviar will never be sustainable, neither will foie gras or A5 wagyu. The point isn't to be sustainable: that's entirely and completely OK! Not everything has to be about the exhaustive narrative "save the earth".
Tell that to the diners. They are the ones holding up the consumer standard. You think a Bugatti is sustainably built? People with the wealth to enjoy it will still buy it, because it feels good.
It might be exhaustive due to the urgency of the topic. Offering daily shipped products from Asia is just ridiculous and unnecessary and at some point this simply won’t be possible anymore. A restaurant could play an eye opening role and maybe show people that local products can have the same quality and satisfying effect.
Within 30 seconds I know I will never eat there in this lifetime. 😅
I live in CT and you BEST BELIEVE I'll be making a pilgrimage to DC to try these two ASAP!!
Could you cover affordable Michelin Star restaurants? Of course it tastes good when you’re using the sexy ingredients
No such thing as an affordable michelin star, you're thinking of Michelin bib gourmand
@@sunkenships8444 there are plenty of more affordable Michelin places in London - especially if you go for lunch rather than dinner
@Hugo Brown tbh I wasn't a fan of London food 😂
@@The40Glock1 then you're eating at the wrong places :')
@Hugo Brown going back maybe next April any places you recommend?
Simply the amount of work that goes into creating one dish, is well worth the price of the meal. Hats off to these culinary artists. Brilliant !!!!!
Shut up
@@datadash8378 shut up...
i get that its super expensive because everything is imported but jesus christ who actually spends that much money on that little food
I wonder if the closest mcDonalds sees a spike in business when the tasting menu crowd leaves every day.
How to get a Michelin Star: Open a restaurant in New York City. Buy fish and meat. Let the fish and meat dry for 3 weeks. Buy truffels and caviar. Charge 500 USD for 50 gram of food. Now wait for you Michelin Stars!
😂
This is in dc
100
@@omarbrooks6159 same difference
Do it
loving this exposé - such a great dining experience at Bresca
I do not know.
The food is perhaps absolutely superb, perhaps the best in the world.
But flying in Japanese fish today to serve 16 rich people?
Isn't it better to see what the surrounding area has to offer?
The whole scheme seems antiquated and more suited to Louis XIV than modern people.
i mean did you see that fat content of that fish?? theres a reason why true a5 wagyu isnt grown in america also,
@@dobbmob I think you’re missing the point. This sort of globalized supply chain for extravagant ingredients is unsustainable. I don’t knock the passion and technique these guys have, but it seems that if you really wanted to “change food culture” for the better, you would work to source locally and find a way to make the ingredients available to you more appeal and unique. A more resilient restaurant would work to find local, quality ingredients and adapt to whats available rather than getting price gouged by an exotic fish monger.
@@johnray920 Spot on.
I think too many plebeians are on here who whine because they can’t afford to eat here
@@johnray920 The point of fine dining isn't to be sustainable. It never was and never will be. Sturgeon caviar, foie gras, A5 beef isn't and never ever will be sustainable. And that's entirely and completely OK! Not every facet of our ever shortening lives has to be about the mainstream-thumping climate chant. Let's enjoy our lives and live unapologetically. I can't imagine how exhausting it must be to live a life so engrossed and consumed by the fear of maybe actually enjoying yourself for once.
I would absolutely love to eat at this restaurant. Hardworking staff and great team vibe
Dk why I love this one so much. Must have watched it 5x in full & still at it
How master chef of DC feeds the Lobbyists of America
they should focus more on sustainability and local produce. flying in wood coal from japan is crazy.
the duck render guy seems very sympathetic, he reminds me of a chef i used to work with haha
cool series. i must say this combination of combined restaurants look like a logistical nightmare.
I realize this is on brand for your web channel but it’s 2023. There’s delicious food everywhere in every town, city, highway offramp etc.. Price is an indicator of not much these days when it comes to a delicious plate of awesomeness.
Late off to the party here, as contrast.. we can get a 12-15 course tasting menu in NOMA, Copenhagen(some call it the best in the world). But you can get a full menu for like 200-220 dollars.
a lot of dosh for a dinner. - But its not just a dinner, its a journey you didnt know existed, and its happening right there at the table. Its a mouthfull or 2 for each "course", and all in all then you end up actully being full.
You can get a wine tasting menu to go with it, from 80-300 for the good, "standard" shelves, and you can get wines that shouldnt be sold at that price(theyre usually pricing UNDER value, imho) -
Try it. Its worth every cent
Would it be possible to do these amazing interesting videos a bit longer? I could watch them for hours :) !
Fascinating and inspiring! This series is 🔥
Cheers from San Diego California
Eater, This is great! I liked it and subscribed!
Love that you ventured into DC restaurants. You should also do Albi (Navy yard) next!
The team at Bresca are top notch: from a masterful chef to a world renowned bartender. Bravo!
This is so intense, when you start to understand the Michelin rating system you start to understand why they do what they do.
I like how everyone has to have the same haircut to work there.
And no tattoos
I absolutely love that no one is wearing gloves!!!! Real food
They skipped the “family meal” before service because this isn’t really a video about the process of making this restaurant work, it’s a 17 minute commercial to get you to go to “the most expensive restaurant in DC”. Gotta get inside that DC bro’s head that he HAS to go to this place.
Absolutely Amazing!! Thank you for showcasing this restaurant!. loving this exposé - such a great dining experience at Bresca.
Being local I want to go to Bresca and Jont so badly!
A restaurant that I've actually been to! This is awesome
simply awesome
Having eaten at Bresca and Jont multiple times as well as other highly rated restaurants across the world, I can say without hesitation that some of the best food on Earth comes from this building.
Can't f&cking wait to go
That is sooooooooo interesting. You must be such a great person. Have you considered writing a book about this fascinating experience or, perhaps, making a short film to be shown at Cannes? People could all clap at the end and realize how great you were?
wtf is wrong with you@@juliusstriker4465
@@juliusstriker4465seek therapy
Whoaaaaa.....absolute fire
I actually had to look up how much it would cost to eat at this restaurant.
On a late Saturday, it would cost around $158 per person, which includes 5+ courses.
I think that is actually VERY reasonable.
I've been to places where it avg around $300.
What u talking about…. It’s $400+, with drinks, tax and tip it can easily exceed $700 ppl
@@chengzuoguo1150 …Bresca, DC??
@@kessandrarajendran3808 There were two restaurants featured in this video, both owned and managed by the same individual. Jont, the one upstairs, has a 32 course tasting menu and costs $375 before tax, tip, and wine. Bresca, the one downstairs, is a bistro with a much smaller tasting menu and prix fixe option. Dining there will run you somewhere in the $100 to $150 range before tax, tip, and wine.
Jont costs over $300 per meal. Bresca costs around $150. This episode featured two restaurants in one building owned by the same chef.
Bresca has a 23% forced service charge and tax so it’s $206 per person plus additional gratuity.
I honestly hate food places like this charge you an absolute fortune for a mouthful of food I'd need about 20-30 courses at this restaurant!
I love the process of watching these videos, because the food looks delicious. But I am always curious who can ever get full with 2 pieces of meat on your plate 🤣
They’re not a full meal menu it’s tasting menu so you taste multiple things in small portions
Geiger counter with that Fukushima fish.
Bresca is incredible. Waiting to try Jont
Excellent 👌
Agreed, love this series and this channel!! If you love restaurant insight, we're a similar mostly Michelin-based food channel... but also focus on underdogs killing it the kitchen! We're do more real-time reactions into the dining experience, with some backstage prep and interviews too! We're super small and trying to grow and connect with other food enthusiasts. Come say hi :) All the best!
How are you guys not shooting in 4k yet?
Quick question for those who visit these high class restaurants, do you actually get satisfied after eating a cube of meat or a thin slice of fish 😅!
Superb
Agreed, love this series and this channel!! If you love restaurant insight, we're a similar mostly Michelin-based food channel... but also focus on underdogs killing it the kitchen! We're do more real-time reactions into the dining experience, with some backstage prep and interviews too! We're super small and trying to grow and connect with other food enthusiasts. Come say hi :) All the best!
I saw kinki for ¥1,400 yen each (10 USD) in a Tokyo supermarket this week, lucky to live here!!
I'm in seattle and I just got kinki for $8 a pound... lol this chef is BS'ing
@@rainisfree or his suppliers are lol 🤑
really? I have seen tai around that price but kinki are usually a lot more than that.
@@mixeddrinks8100 check out uwajimaya in bellevue
Why is this a badge of honor, "the most expensive"... Nothing about their process was earth shattering. What's the justification? Where is their satisfaction? I cant imagine having their hard work and art being hidden from people that would appreciate them is something that they celebrate. So theyre unappreciated line cooks to the top 1%...
Dang dueling banjos! 😂 Some day I will eat a Michelin starred restaurant.😎
Ate here. The open fire cooking(duck) was astounding.
all this looks amazing, just realizing one restaurant is Bresca, my cousin worked there for a short bit, heard the head chef there gives the staff a hard time
I love some this... but I'm shocked at the preparation of Maceral where they dump $50 of caviar on it. that's just ridiculous.
Love this series, it's fascinating to see so much focus and dedication.
Agreed, love this series and seeing amazing talented chefs at work!! If you love restaurant insight, we're a similar mostly Michelin-based food channel... but also focus on underdogs killing it the kitchen! We're do more real-time reactions into the dining experience, with some backstage prep and interviews too! We're super small and trying to grow and connect with other food enthusiasts. Come say hi :) All the best!
looks good but i'd need at least 3x portions with 2 sides
What’s the name of the needle tool used on the duck? Couldn’t understand what he said
awesome content
Wonderful
The price is crazy. I hope it’s a seasonal item
Holy crow, I want to work for this chef! Or if Kinch was still doing his California place.
Pirelli should create their own star system for restaurants: the criteria for being the best is plating delicious, cheap and generous portions of food. 😁
Would entirely diminish the point of an official rating if the standard is "comfort food".
They lost me once they brought out the Wagyu. At first, I thought I could get past the whole "oh this fish is so good but its the most expensive its ever been." Basically just buying the most expensive ingredients in the world and thats their technique to sell their restaurant. Lmao
NGL. That dry aged fish in the beginning literally looks like bacon.
Timestamp?
I find it kinda funny how a lot of these restaurants are like "oh we're pushing for a unique culinary experience" yet they all have the same dishes that are just "hey here's the same spoonful of caviar that every single other fancy restaurant serves. Give me my star!".
Good idea
LOVE Bresca. Great dining experience last time I went there
Can't wait to go
Well, aren't you just the perfect little green-nosed hypocrite leftist 😊... yeah.
The idea that one country has better fish than any other country, while there are numerous species of fish all over the world, is ridiculous. On the east coast you can find numerous premium fish including swordfish, fluke, skate, grouper, and tuna.
Exactly. I grew up in north eastern Pennsylvania and had tons of fish dishes from the Atlantic. After college I moved to Japan and have eaten more fish that I can even count in the past 13 years. Some are very different but there is no grilled fish I had in Japan that was just "better" than grilled fish I've had in the states and most difference was in how it was prepared.
I've only been to two other 1star michelin restaurants and the service here was the best fr (i only tied Bresca btw, not Jont)
Great food, and it was also very well shot
I must say they are great chefs using top tier ingredients but flying in 70-80% of their products is not it
keep it fresh an simple. i like it, no blast freezing nonsense
elaborate, wdym blast freezing nonsense?
Hahahaha you are funny
The kind of restaurant that you have to get a pizza after dining.
Very nice chef
As a musician I totally get becoming enamored with another culture and wanting to learn to do what they do as well as possible.
As an earth resident, seeing stacked up styrofoam coolers and hearing that they come jetted in from Japan daily to this restaurant to be turned into a special evening for well-off people is just disturbing on so many levels. This business model should be illegal, and it’s not cool that Eater presents it in this adoring light.
It's absolutely ridiculous to import fish from Japan. The same people that dine at places like this are the same preaching to go geeen. Think of the carbon footprint to fly the fish over in a jet. The Gulf of Mexico has some of the most delicious fish in the world.
personal carbon footprint is a marketing scam by big oil. Live your life the way you want.
But fish from gulf of mexico is far too from my place (asia)
Some 😂
They aren’t loading up a plane with fish and flying it over to the states…
Same people who say "Rules for thee, not for me"
If you want to avoid the fish being too fishy, dont wash them in fresh water. Osmosis occurs. Use salt water if you must, but better to wipe
Great productions here on Eater I gotta say
Agreed, love this series and this channel!! If you love restaurant insight, we're a similar mostly Michelin-based food channel... but also focus on underdogs killing it the kitchen! We're do more real-time reactions into the dining experience, with some backstage prep and interviews too! We're super small and trying to grow and connect with other food enthusiasts. Come say hi :) All the best!
id have to order 10 of these.
I follow one of the sous from ever (in y’all’s ever Chicago episode) he’s a new sous at jont!
i love daniel
Question for people in the food restaurant industry; since the movie The Menu came out, do you find the compliments more effusive and/or the tips increased?
Nope custies are still custies
The Menu is a terrible movie lol, it felt like poorly done satire at the end
Daniel made me proud to have the same name
Were I to be served one of these dishes, I’d want to know where the rest of the meal is?
another great video... such a great concept... more please...
Agreed, love this series and this channel!! If you love restaurant insight, we're a similar mostly Michelin-based food channel... but also focus on underdogs killing it the kitchen! We're do more real-time reactions into the dining experience, with some backstage prep and interviews too! We're super small and trying to grow and connect with other food enthusiasts. Come say hi :) All the best!
So let's see if I get this right, this is a fancy restaurant that pretty much ships all of its ingredients from Japan, and relies on the quality of their product and dry aging instead of the chef's skills. So what makes this restaurant different/better than top-line restaurants in Japan? Instead of paying thousands of dollars eating at this restaurant, why don't you just go to Japan lol?
Oui!
Here we go! Dig in folks