I paused where he stated that, had my wife read it and told her she’s valuable in Japan. We laughed, I got pinched and I wanted to thank you for the joke.
I swear every videos about Japanese Chef in this channels are very perfectionist, they really have mastered their craft, and have been dedicated on their profession for many years. When I come back to Japan I would definitely try this restaurants.
At least you can go to this place. The last video they showed that had this type of cooking was a place that unless you had a recommendation from someone who already goes the the restaurant. You couldn't go in. But still an amazing chef and amazing cooking style.
Falls night there are quite a few places like that in Japan actually. Some of the old omakase places won't entertain a reservation unless you're on their list, it's that exclusive. And new additions have to be recommended by an existing customer/known to the owner.
I love these videos so much! The elegance and emotion in the way they capture the pure truths, visions, and mindsets of these culinary masters is something truly special.
Just like the Chinese think the person who said boiling or roasting an animal alive is a culinary masterpiece. Masters my ass. He’s just doing what his forefathers did time and time again
Nah there is no elegance and emotion in what he is doing.. Japanese like to pretend there can be another level of quality when they add sophistication when in fact there isnt. Example, japanese hold their sashimi in high regard because of how the chef prepared it with passion and art where as a similar dish from its asian neighbor called kinilao in philippines tastes way better because of the right amount of spices put into it and the correct steps in ensuring each meat slice gets cooked in vinegar with right timing and then chaotically tossing the rest of everything in the bowl in contrast in how the japanese cared more in slicing the tuna meat, showing its grains etc
If I remember well. You have yo know a person who had been there if you gonna having omakase there. The one in episode 11. Which is make it more exclusive club only.
The first meat shown, I believe the bear meat, was like 90+% fat though ... When I eat meat, I prefer eating the fat on the side, I don't like it when I'm eating only fat and a tiny bit of meat on the side ...
@@Scyths1 bear meat is all about the fat. i haven't tasted it but they said it's delicious. also, it is riddled with parasites like trichinella that's why it has to be cooked.
His cooking method is elegant and beautiful because of the traditions and rustic technique. The wild boar I've harvested in the U.S., they have very little fat. Our wild pigs are very lean. And if there's fat, you don't want it. Super super super GAMEY! We throw away the fat. If you're hoping for pork belly, there isn't any.
A fast way to pluck feather from a duck is to melt paraffin wax (about a litre or more) dip the duck tail first up to the neck in the liquid paraffin, then hang duck up until wax is set, then peel feathers off. Feathers stay with the wax.
*_"Ayu is grilled at an 80 degree angle...company secret."_* Perhaps it's because a 90 degree angle would quickly burn the skewers and 70 degrees would overcook the tail. 🤔😀
Still a secret, you still don’t know the way to do it, the range of temperature, the time of cooking, 80 degree angle is just the base of the technic, after that is practice.. a lot
Ayu is delicious. Japanese cuisine generally regards sashimi as the best way to eat almost any fish, except for ayu, for which the recommended way is grilled with salt. For a fresh water fish, when prepared properly, it doesn't have any of the weird, earthy, stinky smells and the meat is super delicate with the right amount of fat.
I would love to visit his restaurant, have a taste of delicious meats after COVID-19 is over. Just the care of the ingredients n character is the heart of Japanese plus everything 💯
covid is here to stay, time will mean a vaccine arrives that will have various levels of effectiveness.... plan your trip in about 18 months / two years, should have something by then.
Everything looks delicious. The Japanese black bear (subspecies of Asian black bear found in Japan) is at serious risk of extinction over the next century due to continued habitat destruction and overhunting/poaching. While the bear shabu shabu looked delicious, I would have been interested in a discussion of the sustainability of harvesting bear meat for a restaurant menu.
I am Japanese. Bear overfishing has not happened. Most Japanese don't eat bears. I think that what is being put out at the restaurant is the exterminating pests. If there are too many bears, they will attack people. In Japan, the number of people who can exterminate pests has decreased, and there are some areas where the risk of being attacked by bears is high.
I cant live in a world where grilling Ayu at 80 degrees is NOT the standard, I for one am excited and overjoyed that he spilt the secret this is going to change everything that we know, watch out world.
I'm so relieved there isn't a swarm of 'animal lovers' berating this video. This is about hunting, then using what is hunted - bears are a nuisance in many areas and a danger to humans so hunters have to hunt them sometimes. This is how it is all put to use.
Japanese cuisine has to be the original Michelin style type of cooking,precise,delicate flavours,and the freshest of ingredients. Therefore it's no accident that it's also the country with the most Michelin * restaurants in the world.
When you look at this review though it seems the set menu is around 95$ (although from 2017). www.japantimes.co.jp/life/2017/11/04/food/tadenoha-taste-rural-japan-heart-tokyo/
@@rangoonlenlai7481 Restaurants like these are notorious to be hard to get reservations. Whether it be concierge only or referral only. Just my guess. Could be stupid easy to reserve. I doubt it though.
Japanese like to pretend there can be another level of quality when they add sophistication when in fact there isnt. Example, japanese hold their sashimi in high regard because of how the chef prepared it with passion and art where as a similar dish from its asian neighbor called kinilao in philippines tastes way better because of the right amount of spices put into it and the correct steps in ensuring each meat slice gets cooked in vinegar with right timing and then chaotically tossing the rest of everything in the bowl in contrast in how the japanese cared more in slicing the tuna meat, showing its grains etc
After seeing some of the comments, I've to say that different countries have different cultures about what they consider as food. Most westerners doesn't eat chicken feet, head, and some organs - But almost all Asian eat all of the chicken parts; I'm still trying to find a resto in my country that serve haggis. I myself have eaten horse, snake and rabbit meat that was specifically bred for their meat, NOT as pet. But still, dog and cat =/= food for me.
I say this as a meat eater - be honest about the food you eat. The meat at the grocery store did not just appear all sterile on styrofoam flats wrapped in plastic. An animal was lead to a slaughter house - which they can smell going in. They are killed, skinned, and butchered. This is reality.
'' if there is no fat, it doesn't have any value'' finally someone that understands how precious I am
I paused where he stated that, had my wife read it and told her she’s valuable in Japan. We laughed, I got pinched and I wanted to thank you for the joke.
Black guys do, too
@@pilotmburu why you had to play the race card? all colours same
ahserkjahsekrhask hahahahhaha
do you taste good tho?
I swear every videos about Japanese Chef in this channels are very perfectionist, they really have mastered their craft, and have been dedicated on their profession for many years. When I come back to Japan I would definitely try this restaurants.
Opening a restaurant, to serve and celebrate his father's fish, is incredible. Absolutely beautiful circle of life.
you can see in his face and hear in his voice..there is so much passion, dedication and joy..makes everything even more special.
Wild animal and rare meats? Is that the second seat of the elite ten?
Looks like a graduate
Maybe he is rindo's relative
@@liarizkapratiwi Rindo's long lost brother
Twist : his mentor 🤔
Bruh Yuki Yoshino
What an elegant way of grilling. Big props to this guy, seems like a good sport.
That's called roasting
Damn, you know you’re advance when you take angles into consideration for cooking
I really love and miss this series. Thank you guys for continuing this series!!
At least you can go to this place. The last video they showed that had this type of cooking was a place that unless you had a recommendation from someone who already goes the the restaurant. You couldn't go in. But still an amazing chef and amazing cooking style.
Falls night there are quite a few places like that in Japan actually. Some of the old omakase places won't entertain a reservation unless you're on their list, it's that exclusive. And new additions have to be recommended by an existing customer/known to the owner.
I love these videos so much! The elegance and emotion in the way they capture the pure truths, visions, and mindsets of these culinary masters is something truly special.
Just like the Chinese think the person who said boiling or roasting an animal alive is a culinary masterpiece. Masters my ass. He’s just doing what his forefathers did time and time again
Nah there is no elegance and emotion in what he is doing.. Japanese like to pretend there can be another level of quality when they add sophistication when in fact there isnt.
Example, japanese hold their sashimi in high regard because of how the chef prepared it with passion and art where as a similar dish from its asian neighbor called kinilao in philippines tastes way better because of the right amount of spices put into it and the correct steps in ensuring each meat slice gets cooked in vinegar with right timing and then chaotically tossing the rest of everything in the bowl in contrast in how the japanese cared more in slicing the tuna meat, showing its grains etc
So......this guy is an artist, engineer, and scientist wrapped in chef form.
Also a high functioning sociopath (not an insult)
finally an irori omakase that i can actually make reservations at lol
There’s another place like this, it’s episode 11 of the omakase series
Literally the first thing i thought of, and the chefs look so similar too so i was confused
That previous episode was more beautiful
If I remember well. You have yo know a person who had been there if you gonna having omakase there. The one in episode 11. Which is make it more exclusive club only.
Same guy I thought. Not on omakase but another production, was put out a long while ago
You're right but they don't serve bear meat.
4:39 the chef actually says "the duck's last meal is rice"
bruh
bruh they really changed it lmao
I’m in love with the father/son relationship 😍
"If there's no fat, it doesn't have any value." Amen!
Amen my brother
The first meat shown, I believe the bear meat, was like 90+% fat though ... When I eat meat, I prefer eating the fat on the side, I don't like it when I'm eating only fat and a tiny bit of meat on the side ...
He has time to pluck the ducks?!
Maybe you don’t want fat, but in my country the part had fat and meat are sold out quickly, people know that fat bring flavors to meat
@@Scyths1 bear meat is all about the fat. i haven't tasted it but they said it's delicious. also, it is riddled with parasites like trichinella that's why it has to be cooked.
Maybe “80 degrees” is the WiFi password 🤔
His cooking method is elegant and beautiful because of the traditions and rustic technique. The wild boar I've harvested in the U.S., they have very little fat. Our wild pigs are very lean. And if there's fat, you don't want it. Super super super GAMEY! We throw away the fat. If you're hoping for pork belly, there isn't any.
this guy spends 416 hours a year to picking his ducks. 1000 ducks x 25 minutens. he deserve some respect !!
@Robert Curtin the duck wasnt shot so im pretty sure hes in the clear here
What camera do you use for this documentary? Canon c300 mkii?
It was shot on Sony FS7
That is a THICC broth. Usually means that its the good kind.
Probably bone based because it takes alot of natural gelatin from cartilage to make that kind of broth
@@j.t8529 suppon broth he used is from a soft shelled turtle
Yum
A fast way to pluck feather from a duck is to melt paraffin wax (about a litre or more) dip the duck tail first up to the neck in the liquid paraffin, then hang duck up until wax is set, then peel feathers off. Feathers stay with the wax.
"i pluck about 1000 ducks a year" this guy ducks
Silicon valley reference? Love it!
I spend 5% of my whole life plucking ducks.
*_"Ayu is grilled at an 80 degree angle...company secret."_*
Perhaps it's because a 90 degree angle would quickly burn the skewers and 70 degrees would overcook the tail. 🤔😀
Still a secret, you still don’t know the way to do it, the range of temperature, the time of cooking, 80 degree angle is just the base of the technic, after that is practice.. a lot
typical chef: throwing food on the grill until cooked
japanese chef: the skewers have to be grilled at 80 degree angle.
tepanyakki: are we a joke to u?
There is another Omakse video you guys posted a couple years ago focusing around a similar style.. I'm so hyped you guys posted another...
Is it just me or are these videos very inspirational? Also first!
You’re not the only one 😊
Eater Omakase = Symphony for foodies -- Asian Food Nerd
This is art
it's like dejavu with this type of resto, so unique
i swear i've watched this like 4 times the past couple of years but the upload date is too recent
Thank you. These videos and the craftsmen you showcase are stunning
Ayu is delicious. Japanese cuisine generally regards sashimi as the best way to eat almost any fish, except for ayu, for which the recommended way is grilled with salt. For a fresh water fish, when prepared properly, it doesn't have any of the weird, earthy, stinky smells and the meat is super delicate with the right amount of fat.
I believe this place is in the middle of the mountains somewhere and is invite only or something very exclusive like that.
Once I'm back in Tokyo, I really need to visit this restaurant.
Here is my Like from Vietnam, charred.
I would love to visit his restaurant, have a taste of delicious meats after COVID-19 is over. Just the care of the ingredients n character is the heart of Japanese plus everything 💯
covid is here to stay, time will mean a vaccine arrives that will have various levels of effectiveness.... plan your trip in about 18 months / two years, should have something by then.
@@bensmith7536 you're an idiot.
Everything looks delicious.
The Japanese black bear (subspecies of Asian black bear found in Japan) is at serious risk of extinction over the next century due to continued habitat destruction and overhunting/poaching. While the bear shabu shabu looked delicious, I would have been interested in a discussion of the sustainability of harvesting bear meat for a restaurant menu.
I am Japanese. Bear overfishing has not happened. Most Japanese don't eat bears. I think that what is being put out at the restaurant is the exterminating pests. If there are too many bears, they will attack people. In Japan, the number of people who can exterminate pests has decreased, and there are some areas where the risk of being attacked by bears is high.
Who else is wondering why grilling the ayu at an 80 degree angle is a company secret
he just spilled the company secret
I'd like to emphasize the 80 degree grilling angle is a company secret, do not tell anyone about it.
I cant live in a world where grilling Ayu at 80 degrees is NOT the standard, I for one am excited and overjoyed that he spilt the secret this is going to change everything that we know, watch out world.
@@orly2663 But I am a 81 degree guy...seems like we are living in different worlds
@@KennethL12321 homie im begging you change your beliefs 1 degree and open your mind
Hammered watching this
shout out to tofu media for all the Japan content
My place to dine in. It's been a while since I've eaten duck meat... wild game that is
Me a few buddy's got boar out in the field. We butchered it and started a fire. Salt with some limes we had. Best meat we ever had.
Outstanding.
I thought the guy who never gave up harvested asiatic clams. Definitely moving up in life, It was good advice after all
Looks great and the attention to detail is incredible. But I always wondered how long does it take to prepare a full meal this way?
I love this channel!
Satisfying.
I am so happy there's a new ep of this
I'm so relieved there isn't a swarm of 'animal lovers' berating this video. This is about hunting, then using what is hunted - bears are a nuisance in many areas and a danger to humans so hunters have to hunt them sometimes.
This is how it is all put to use.
I want to try it
finally an Omakase
Can’t wait to eat here later this year.
Me in lockdown:
*Visiting all good restaurants in the world by TH-cam
I try to deep-fried my chicken at 80 degree angle .
Now i still not yet done cleaning the floor.
Japanese cuisine has to be the original Michelin style type of cooking,precise,delicate flavours,and the freshest of ingredients. Therefore it's no accident that it's also the country with the most Michelin * restaurants in the world.
Don't take your restaurant suggestions from a car tire company.
These 4 duck skewers probably cost upward of 100$, probably more. A full meal is probably around 300-400$
When you look at this review though it seems the set menu is around 95$ (although from 2017). www.japantimes.co.jp/life/2017/11/04/food/tadenoha-taste-rural-japan-heart-tokyo/
Finally Omakase is back!
I don’t I like any of this type of meats, but I’m pretty sure I’ll eat them if he’s the one cooking it for me.
Japanese cuisine is an art
well, this is so similar like Episode 11, but this episode he combines traditional Irori with modern one..
very passionate..
It's like all of Japan's wild life is on a whole other level of quality of meat
Very good
Father fishes son cooks good model
The amount of detail and dedication they give to their craft never fails to amaze me ☺️
for those wondering its 13000 yen per person for the omakase
Which is about US$120, totally not unreasonable for an omakase menu of this calibre.
He did not use a gyroscope to balance his meat in fire, when a Japanese astronaut opens a restaurant.
I love the concept. People have eaten wild animals decades in the past. And the tradition should keep up.
Beautiful
Nice 😋
This and another episode is damn good
plucking the duck by hand it's actually insane lol.
Those fishes (Ayu) reminds me of Surfs Up animation movie 🐔 🐧
Another restaurant that is impossible to get reservations for.
Why?
Why?
@@rangoonlenlai7481 Restaurants like these are notorious to be hard to get reservations. Whether it be concierge only or referral only. Just my guess. Could be stupid easy to reserve. I doubt it though.
@@NarutoFreak1 so u doubt and guess in your reply but you are super affirmative in ur post haha. amazing internet
Bbqing in sand makes so much sense I wonder why we don’t se back yard bbq:s that are sand based
its like the turkish coffee. they also cooked over hot sand.
Respect!
This reminds me of Yukihira Soma vs Akira Hayama from the anime Food Wars!
Didn’t know I wanted bear meat till today
Nice video！
80 degrees? Come on, we all know 90 degrees is the right angle.
@anonymous
Well at least it wasn't some obtuse mathematical joke ...
I'm here all month ...
I had to read twice, i was ready to leave when i got it .
Japanese like to pretend there can be another level of quality when they add sophistication when in fact there isnt.
Example, japanese hold their sashimi in high regard because of how the chef prepared it with passion and art where as a similar dish from its asian neighbor called kinilao in philippines tastes way better because of the right amount of spices put into it and the correct steps in ensuring each meat slice gets cooked in vinegar with right timing and then chaotically tossing the rest of everything in the bowl in contrast in how the japanese cared more in slicing the tuna meat, showing its grains etc
NOO THAT DUCK WAS SO CUTE
That smack tho
I wonder if his dad catches the ayu in the traditional method where they use another ayu?
one of my favorite restautant, i went there every weekend
How? It's barely possible to even get a reservation.
COOL !!!!
Honestly Asians do it best when it comes to culinary mastery
I am eating while watching this.
How can boar fat be crunchy? If he's referring to how it'a cooked then pork rind is plenty crunch
Oh man, I would die to eat there
Then better not order Fugu, lol.
After seeing some of the comments, I've to say that different countries have different cultures about what they consider as food. Most westerners doesn't eat chicken feet, head, and some organs - But almost all Asian eat all of the chicken parts; I'm still trying to find a resto in my country that serve haggis. I myself have eaten horse, snake and rabbit meat that was specifically bred for their meat, NOT as pet. But still, dog and cat =/= food for me.
Does he grill the fish without gutting it?
He is the next rindo senpai 😁
In Indonesia Wild Boar is cheaper than any other cattle animals..
How does bear meat taste ?
need more 😍
I don't know how much sustainable it is, but looks delicious
Que listo el japonés. Se ha puesto a hacer espetos.
Fat = flavour right, that bear meat looks amazing
Key word, MEAT......there wasn'r any
Lol I'll be honest I got a little bummed out at the detailed descriptions of how they kill the animals.
I say this as a meat eater - be honest about the food you eat. The meat at the grocery store did not just appear all sterile on styrofoam flats wrapped in plastic.
An animal was lead to a slaughter house - which they can smell going in. They are killed, skinned, and butchered.
This is reality.
@@recoil53 I don't disagree at all.
More a time-and-place issue lol, my comment is just an expression of a feeling I had in real time!
I love to have one of those sandpits in my kitchen for cooking, so fuking cool
Donald Duck has left the chat