It's so interesting to talk directly with a living legend and hear him casually mention things and events that are recorded history. What a personable man, and so generous with his time. This is the chef who turned down a visiting US President and the Prime Minster of Japan, because it would mean taking away seats reserved by regular guests who made reservations months before!
Will definitely be coming here this coming December! What a privilege to be able to speak with this amazing legend. I only wished I could understand the conversation.❤️🇦🇺🇯🇵
A Japanese chef once told me that tempura is a steamed dish. At first glance, this may seem like a contradiction, but he explained that tempura is a technique of creating a state of "steaming" with the moisture of the ingredients in the batter. I would like everyone overseas to try "real tempura" at a real tempura restaurant when you come to Japan. Sushi has already become a popular dish in the world, but there are still many great dishes in Japan!
That's the principle of any dish that is deep fried in a batter be it US style fried chicken or UK style chippy fish. The batter being edible is a nice side effect.
Great videos! Japan food is my favorite to watch! Looks like you must be getting tired of eating steak all the time 😂. Must be trying to switch it up a little.
Thats not egg wash its the batter made from egg water and flour. The egg wash/ water on the side is to dilute the batter when it gets thicker through out time
It's a fascinating watch. What I've noticed in many Japanese restaurant videos is they don't seem to care about cross contamination, be it in prep (cutting meat, fish and veg on the same board) or cooking like here where he's dipping various ingredients into the same bowl. UK (and I assume US) restaurant inspectors would throw a fit...
His friend carefully uses some wasabi, some daikon, and dips the whole thing in soy sauce, and he says, nah, just some salt for me. But lots of saki, I approve. :)
22:45 if only there were tools in existece which make it easier to eat... id name them fork and knife. also can you get mayo and ketchup or will you receive the death penalty?
lui sarà un Dio, ma mia madre non era da meno quando praparava , broccoli, carciofi e cardi in pastella, per non parlare delle frittelline di ''neonata''
@@winstonsmith6166 Ah no completely different food with varied methods for success..... Tempura really has one metric of success and that is how thin you can keep the batter while keeping it crispy....
man i wish they had not fried living shrimp, that is super unnessecarily cruel. The myth they taste better then is not even wrong but it is actually even the opposite, bc stress hormones will be released...
It's so interesting to talk directly with a living legend and hear him casually mention things and events that are recorded history. What a personable man, and so generous with his time. This is the chef who turned down a visiting US President and the Prime Minster of Japan, because it would mean taking away seats reserved by regular guests who made reservations months before!
Huge respect for him for doing that
He did not turn them down. They are there
この店は店内の緊張と緩和のバランスが素晴らしい。心地よい緊張感に包まれて至極の時間が過ぎてゆく。主役の天ぷらを引き立てているのはこの「時間」なんだ。
Of all the places you've posted, this is the one I would most love to visit.
Will definitely be coming here this coming December! What a privilege to be able to speak with this amazing legend. I only wished I could understand the conversation.❤️🇦🇺🇯🇵
何回か行った事あります！
天ぷらが美味しいのは勿論ですが、お弟子さんが仕込みで巨大な菜切包丁使ってるの見て見入ってしまいました！
巨匠がここまで気軽に話してくれるのはびっくり。それだけでも行く価値はあるよね。
A Japanese chef once told me that tempura is a steamed dish. At first glance, this may seem like a contradiction, but he explained that tempura is a technique of creating a state of "steaming" with the moisture of the ingredients in the batter. I would like everyone overseas to try "real tempura" at a real tempura restaurant when you come to Japan. Sushi has already become a popular dish in the world, but there are still many great dishes in Japan!
That's the principle of any dish that is deep fried in a batter be it US style fried chicken or UK style chippy fish. The batter being edible is a nice side effect.
Does Japan have good mexican food?
I have eaten here. An incredible experience.
lol u must be joking.
弟子の動きが素晴らしい!見てると親方の動きがみんなわかってやってる!親方がみんなに慕われてる証拠!後、職人として素晴らしい人!食べて見たい
天婦羅 近藤 と言えば厚いさつまいもが有名ですか、銀座と言う場所でこれをやっちゃうのが近藤流、いつまでもお元気でおいしい天婦羅を揚げてください❤❤
Tempura is my all time favourite! 🍤❤🇬🇧🇯🇵
……こうゆうお店で食事が出来る人になりたい。。
庶民でもたまに行くくらいなら払えない額ではないと思うけどな
33000円をたまに行くのは庶民にはキツくない？「たまに」と「庶民」の感覚が違うのかもしれないが
Great videos! Japan food is my favorite to watch!
Looks like you must be getting tired of eating steak all the time 😂. Must be trying to switch it up a little.
a true craftsman. respect
Great movies and great food.
Kondo is amazing. I've been there many times. The next tempura legend will be Naruse or Niidome.
食べ方は自由ですが、お刺身にワサビをのせて醤油をつけて食べるように、天婦羅も大根おろしと生姜をのせて天汁につけて食べるんですね。初めて知りました。
ここのお店でしたか・・池波正太郎さんが 揚げたてを間髪入れずに食べていたお店
なるほどと思いました
近藤さんがお茶の水山の上ホテルの天ぷらレストランでお仕事されていた頃です。独立開店するにあたり、暖簾の字も池波さんが書いたものです。
Good job.
近藤さん、かっこ良すぎっ。
ここは名店中の名店
私みたいな下々のものは天つゆに大根おろし全投入
Is there a way to request chef Kondo's table specifically? I ate here before but was at a different table with another chef
You probably have to be a vip lol. His son cooks at the other table.
@@InNout8888 Yeah, like Aden the food video god.
C'est très heureux de faire connaissance avec le Dieu Tempura de Tokyo -Kondo .
love your videos! my favorite
do you need a reservation for this restaurant
is it recommended to always use salt prior eating the tempura? or it's a personal choice?
personal choice
12:31 - I wonder what he’s doing with the pepper before he puts it in? Is he poking a hole in it so it doesn’t explode in the oil?🤔
Exactly
so much veg and seafood. Healthy
정말 맛나게 튀긴 음식들이 군침을 돋게 합니다^^
親方年取りましたが、腕は昔のままだ
天ぷらは世界で一番の発明です。
indeed he is tempura God
石川県にミシュラン☆☆の天ぷら屋 小泉 があります。
席数が少ないから、予約取りにくくなってるかもだけど、ミシュラン取る前に、何度も言ってる自分のおすすめのお店です。
あと、冬の石川県は海鮮が美味しいよ！😋
9:00 Did he grab a piece of tempura in a tempura pot by hand? I thought it was a rumor that skilled tempura shefs can do that.
Was that uni tempura on the leaf? If so, I must try it!
Where is the tempura? First it goes into a bowl of regular flour and then into an egg wash but at the end there is termpura. How?
Thats not egg wash its the batter made from egg water and flour. The egg wash/ water on the side is to dilute the batter when it gets thicker through out time
Tempura batter is thin. It uses flour egg and water. The flour the food is dusted in allows the batter to stick better.
Yummy
Aden really likes his salt, and his female companion really likes her Saki! 😆
What is the No2 d I p ..???
高級店だと思います。ぼくなら塩やいろんな薬味はつけないで味わいたい、揚げたてだもんね。もちろん、お店が添えてるんで食べる方のお好みだけど。そして、外国語も聞こえてくるな、日本に来たら天ぷら食べたいんだろうな。
天ぷらは蒸し物だ。近藤勇
You should put the grated daikon(radish) into the broth
スノーキャロットの天ぷら、おいしくいただきました。ファーム鍋倉江口
It's a fascinating watch.
What I've noticed in many Japanese restaurant videos is they don't seem to care about cross contamination, be it in prep (cutting meat, fish and veg on the same board) or cooking like here where he's dipping various ingredients into the same bowl. UK (and I assume US) restaurant inspectors would throw a fit...
Tempura God of Japan 😋
every restaurant owner who can't cook nightmares: when your head chef leaves to run their own
Umazing ❤
👍
01:00 deep fried house spider
03:00 half a fried shrimp
05:00 fried asparagus
06:00 fried bread sticks
Yu are velcome, NOW pay bill …..
一品ごとに敷紙変えるんですね😅
This is REAL tempura, not the thick donut like tempura you find in US (Chinese/Vietnamese-owned) "Japanese" restaurants.
Im pretty sure its just the chefs pref, i been to many jp owned jp restaurant and they all tpura with tons more batter
The Chinese will open every type of Asian restaurant 🤣
良い天ぷらは衣が薄いです。しかし薄い衣にするには水分が多い生地を揚げるので技術が必要です
+Korean owned
Don't ever go to a Chinese owned Japanese restaurant. Because the taste will be different
You bring your boss or client here, and you'll look like a billion Yen ;) Look very well.
レモンかけ過ぎw レモンの味しかしないでしょうww
かなり歳を取られてると思うけどまだ現役だったとは...美味しそうですね
That shitake tempura looks good.
His friend carefully uses some wasabi, some daikon, and dips the whole thing in soy sauce, and he says, nah, just some salt for me. But lots of saki, I approve. :)
名物サツマイモの天ぷらは揚げるのに20分かかります。
Sugoi Aloha
竹輪の天麩羅旨いですよね
無造作にみえる所作に秘密があるようで、ないんだろうな。無造作こそ真髄
Sensacional
parabéns... MCM Minutinhos no churrasco com Murdhock se é Murdhock é Bem-Bom se é Bem-Bom é personal churrasco
Guarulhos São Paulo Brasil
Cala boca BOT
22:45 if only there were tools in existece which make it easier to eat... id name them fork and knife.
also can you get mayo and ketchup or will you receive the death penalty?
10年間見るだけの修行してる弟子がいるお店
あながち間違いじゃないのを曲がった姿勢が物語ってると思う
本気で見てるだけだと思ってるの？ ヤバいね
こうした真剣勝負の調理してる店主に気楽に話しかける客、気が知れない。
オープンキッチンなんだから店主との会話も楽しむのが醍醐味やろ。
もちろん、店主が手を止めなければいけないほど話しかけるのはマナー違反だけど。
なんのためのオープンキッチンだ？
もちろん、程度にもよるが。
あほなん？w
オープンキッチンの意味分からんのかお前😂
ニワカは語るなヒキニート💩
TH-camでクソコメ残してる負け組がここで飯を食う人の気が知れないのは当然じゃないか
良い事言ってるよ
なぜか志村けんさんを思い出しました
Use rice flour as he does.
lui sarà un Dio, ma mia madre non era da meno quando praparava , broccoli, carciofi e cardi in pastella, per non parlare delle frittelline di ''neonata''
速い
GOD IS EVERYTHING AND THERE IS ONLY ONE GOD FOREVER THE ONE AND ONLY GOD 🙏
Tempura is a pretty solved science. Not sure how anyone can be a god of it compared to most other forms of cooking.
Just like fried rice is a solved science, too, right?
@@winstonsmith6166 Ah no completely different food with varied methods for success..... Tempura really has one metric of success and that is how thin you can keep the batter while keeping it crispy....
Customers say the batter al tastes the same, as well as the salt and soya sauce 😉
200 USD ok
見るだけで10年かかるのに
Tempura, from the latin “tempore”, it’s just a fancy name for the portuguese’s cooking technic of deep frying food coated with batter.
portugese colonizers u mean?
@@PeterParker-jm4dc Portugal never colonized Japan.
@@azeitonaland attempt to colonize also counts and tempore probably stolen from another fully colonized country
@21:03 Oh no…..that’s wrong
天ぷらというものは存在しているのですか?小麦粉がないというのもあるそうなればラーメン・うどんパスタパン様々なものができないということになり嘘をついてはいけませんよ今あるもので勝負する果植はまだ存在しておりません小麦粉が果植なのでしょう。これは何を流しているのですか?
こんな名店の塩に添えてるのがレモンなんだ。。。
レモンは和食には合いませんよね
自分もそれ思いましたよ…。
Bell pepper tempura? 🤯
高い=うまいとはちがうな
大根おろしだけ食べていたら良いのでは、、、
各々の好みとは思うけど、
レモンかけ過ぎというかころも台無し感が…。
自分は庶民だから知らないんだけど、下ろし生姜と大根おろしは天つゆに入れないのが作法？
だがしかし生姜が先に無くなるという摩訶不思議…。
都会の方々はびっくりするかもですが、ピーマンは丸ごと焼いたり揚げた方が旨いです👍
でもこれだけのお店でこれだけ食べれて１人２万前後なら安いかも。
てんぷらの上に直接おろし大根を乗せ天つゆに、レモンをジャボジャボかけるのはまずそう。近藤推奨の食べ方なのかしら？素人目には新鮮な素材を太白ごま油で揚げているように見え、綺麗な出来上がりですが、こんな食べ方の映像ではまずそうにみえる。
撮影者よ、ほぼ全てのあげたてにレモンをかけて手を加えるとは失礼。
そりゃ好みだろ。店側がレモン出してるし。
バカ舌だから松屋の牛皿出されても「違うねぇ～」とか言ってしまいそう
29/10/2023 🌸🌸🌸🌸🌸🌸🌸🌸🌸🌸🌸🕊🕊🕊🙏🏻🙏🏻🙏🏻🙋♀️🙋♀️🙋♀️🇮🇱🇮🇱🇧🇷🇧🇷🇧🇷🇧🇷
ピーマンほとんど衣ついてなくね？
なんか勘違いしてる人多いけどこの店に限らずまともな揚げ物屋では揚げたてなんか出さないよ。少し休ませてから客に出す
揚げたては熱すぎて味が感じにくい。これは老若男女人種問わず誰でもそう、70℃を超えると味蕾の機能が低下するから
揚げたてが美味しいと思ってるのはただの思い込み、プラシーボ効果ってやつだね
プラシーボ効果を応用した天ぷら屋って凄いな
@ どこを見てそんな結論に至ったのか理解できない。日本語苦手な人？
@@蒲田まか 揚げたてが美味しいと思い込んでいることを利用して満足度を高めてるでしょ？
@ どこを見てそんな結論に至るのか全くわからない。揚げたてなんか出さないって言ってんのに
@@蒲田まか 良い意味でまともじゃないよね。この店は
授業10年とか笑うは！
man i wish they had not fried living shrimp, that is super unnessecarily cruel. The myth they taste better then is not even wrong but it is actually even the opposite, bc stress hormones will be released...
大したことない 何万も取る野菜ばかり千円ぐらいの価値
この男はダメだ
Ничего не хочу сказать насчёт его божественности, но он же просто берёт продукты, обваливает их в муке и кляре и кидает в масло)))
попробуй дома и напиши как получилось Ж)
Do you know all that food will come out as 💩 poop soon maybe make video of the after math 😂😂😂😂😂😂
Who are you?
Don't disturb us!
retarded
残念ながらこの程度は素人の私でも作れそう。今はネットで知識が手に入るし、油の温度も非接触でも接触式でも一瞬で測れる温度計がある。てんぷら職人の技など昔ほど価値がない。
それから、てんぷら粉の温度が低く保たれているのかが疑問。氷を入れないとダメだろう。
仰りたいことは分かります。
確かに職人の勘や経験など無くても美味しいものは作れます。
仰るように情報は溢れておりますし、便利な道具も沢山あります。
でも、まさに素人が動画を見ただけの感想ですね。
言うは易く行うは難し。
@@よいち-l2w 残念ながら感想では終わらんよ。実際にネットの知識で素人が簡単にプロになれる時代だぞ？実際に寿司なんて魚買ってきて切り身にして、酢飯と合わせればプロ顔負けのものも作れるし、実際に私も寿司を作った。結果、自分で作った方が、ゴミプロレベル(この動画の方はプロの最高峰だが)が作ったものより、数億倍美味しく、しかも安く作れた。チャーハンもそう。素人の私がプロに圧勝する。プロの存在意義なんて、作る手間を金と引き換えにしているくらいしか無い。まずいものを金を出して食うなんて愚か者の極みだよ。
何いってんだこいつ
@@meizannakisiro
じゃあ実際にやってる様をTH-camにアップしてみなよ？
でかい口を叩くならネットでお勉強(笑)して身に付けたプロ顔負けの技術とやらを披露してみたら？w