Hiro is very honorable and humble. The camera man also adds a nice interaction for the viewers. I would be honored to have a dish by Hiro. When I am in Miami again it would be great to meet you!
Camera man pleaaaase don't stop talking, those who mind don't matter!! Dude your question are the best , you make the episode so much more interesting, you and hiro are a team!! Be a team.
I was wondering why camera man doesn't talk as much. A lot of his questions are helpful to help me learn about ingredients and how to make the dish. I just watch and drool most of the time though.
Hiro, good afternoon from Germany! Another great and fantastic dish! Sorry, but I'm running out of superlatives!! You are a legendary sushi chef!!! Keep it up and never stop!!! Cheers 🇯🇵🇺🇸🇩🇪
I must say, Hiro is soooo much more alive, he is doing all the explaining/talking not being asked all the questions all the time. Good work cameraman in "training" Hiro and very nice work Hiro! Thank you both for making all this content!
Love the videos! Each video makes me want to recreate what you guys make. So far i made 11 dishes you guys made. My favorite so far was the maine lobster roll.
Hiro takes off clawcuffs Lobster: "Geez thanks bro, you wouldn't believe what I've been through " Hiro comes towards with knife. Lobster: "Damn bro, I thought we were friends!"
wow! now that is a dish for someone who likes seafood! my daughter would love this one, never had tofu before but i'm sure if you guys say it is good it must be...haha! always enjoy your videos and love it when i see a new one posted. Thanks to you both for your time. Both of you have a great day!!
MrMatthewcropley Tofu is fairly bland food on its own but it picks up the flavor of what it cooks in/with. Texture wise it’s kinda like a cheese curd(firm tofu) if you’ve ever eaten those but the texture varies depending on which type of tofu you use silken tofu is very smooth and creamy and goes into desserts Long story short I definitely recommend trying it
I've been subscribed for about a year and haven't been disappointed once by this channel! The fanbase is the nicest I've ever seen, and Chef Hiro and the cameraman are so lovable! Keep making delicious food!
Can u guys make a pork chop recipe video that Hiro uses? I make a Vietnamese type of pork chop, but I want to see what Hiro does when making pork chop.
I love how easy your recipes are most of the time and how they pack so much flavor and depth in the dishes you prepare!! I love watching you cook it is so relaxing!! Thank you so much for sharing your dishes!!
Greetings from the UK! I've been watching your vids for circa 2 years and love them all. Apart from being extremely delicious they are also very inspiring for us foodies! Thanks again for hours of enjoyment and also to your cameraman who does a great job too. Cheers, Andrew
I always look forward to watching the master at work. Every video is educational and a real treat. Thank you Hiroyuki and Charles for bringing us this amazing content.
Its so nice to see that Hiro is more comfortable in front of the camera now. I have just returned to this channel after a long time. Brilliant hiro San.
Thanks for another great looking recipe, Chef Hiro. Looks like comfort food. It is very cold with snow, where I live. Hope you and your camerman have a good afternoon and a great week.
Thanksgiving Dinner leftovers.......Will It Sushi? Stuffing replaces the rice, Turkey replaces the fish, add some corn, mashed potatoes, and a little bit of cranberry sauce. The roll is served cold with heated gravy to dip the pieces into. I give you...The Leftover Roll.
Keep it up Hiro! Every time i watch one of your videos my mouth waters! I hope one day to taste one of your fantastic dishes! Kudos to you and keep up the fabulous work!
I think this is the fastest I've seen you cook Hiro. I dont know a lot about cooking but it looked masterful. I do, However, know how to say, good afternoon!
Your comment about the difference between cold and warm water lobster reminded me about how we get them down in mainland Mexico in Estado Michoacan. They have small claws and a large spike on the head. The locals cook them up in a cast iron pan with a lot of butter and garlic (Langosta de Ajo). You eat it like a huge Ama Ebi - just crunch down the body, shell and all. Get to the beach in the morning and meet the Langostadors and pick one, buy it, and they will bring it to the restaurant you choose (or their own if they have one). You can get a good-size one for $10, then another $10 to have it cooked up. After a day of surfing the same beach it's a fantastic dinner, usually with rice (aros) or potatoes (papas fritas). Goes great with beer or good wine if you can find it. Red snapper is frequently available deep-fried whole in a ton of garlic (Mojo de Ajo) with the flesh cross-hatched so you just pick out delicious chunks of garlicy goodness. Either dinner is my must-have the first night in country to let me know I am on a 1-2 week adventure of nothing but surfing and no technology except a Bic lighter and a bottle opener (my career was the head of the computers and networks operations for North American Research & Development for a German luxury automobile manufacturer). BTW: Out there Dorado is a tuna, the same as Mahi-Mahi in Hawaii.
Hi Hiro. Love your work but I was just wondering, I live on the east coast of Australia and catch and cook a lot of mud crab and when I clean them I always use the salt water that I caught them in as I think it retains a better flavour.I also like to cook them in the same water.. What do u think...When r u coming to Australia...?
Hello guys, the both of you are Awesome. I watch your videos all the time and learn quite a bit. The best part of the videos for me is to watch Hiro enjoy his own creations. Chef is all about cooking but the best part is the eatting. One quick suggestion if I may how about a spicy pot. Thank you both and keep making these great vida Hiro your great and camera man keep bringing all the angles and commentary.
this is all making me so hungry for yellowtail sashimi....which i lightly dip in teriyaki sauce and wasabi (don't know if that is consider sacrilegious to cooking community). Hiroyuki is a pro at not only traditional Japanese cooking, but making others crave food in a matter of minutes!
I like the way you prepare food.much more different than how I was taught. hopefully I can try your food in the future. thank you Master Chef and you add well camera man. (it did seem like the lobster was still alive😂)
It's nice of you to provide a warning for the squeamish. Considering the violence on tv and movies these days, though, it's a bit surprising it's necessary. Game of Thrones routinely depicts people getting stabbed and chopped. And folks watch that with glee. And they're worried about a crustacean? Weird.
I assume there was ginger, soy sauce, mirin, and garlic in the fish broth - I can't imagine a dish like this without ginger in it! And when you get to the "soup" stage, those chrysanthemum leaves are going to look very pretty floating in the broth.
What kind of fish was used for the stock? Also, what is the proper length of time and appropriate length of time to make the fish stock? Lastly, what other ingredients I.e: salt, pepper and so on were used?...I’ve been wanting to make my own stock but I have no idea how.
Hiro, how do you keep your fish stock good? I made some a while back and put it in the fridge but by the next day it stank so I had to throw it away. Tips?
this is a very graphic video and im glad you lable it as such, i am trying to learn to cook and my goal is to someday be as talented as you, I respect you deeply
![Amazing Skills of Blowfish Toxic Cleaning and Fried Blowfish - Korean Food [ASMR]](/img/n.gif)
Literally just came to see the lobster get rekt. It was beautiful.
zambizi100 4:37
You guys are violent.
zambizi100 yea, he smoked that poor fucker lol
In one of his video he flames prawns while its still alive in a bowl. That one is nice too. :)
Did you see that the eyes just fell on the table
The camera man reminds me of one of those guys from adult films. "You like that lobster? Yeah? Yeah? Just like that? Looks great Hiro" 😂
Lmao
exactly 😂👌🏽
You mean the fucking guy from Facial Abuse, my dude?
“Adult films” No. porn. Fucking porn.
Omg. 😆
Hiro is very honorable and humble. The camera man also adds a nice interaction for the viewers. I would be honored to have a dish by Hiro. When I am in Miami again it would be great to meet you!
Extremely graphic? More like extremely delicious. XD
Definitely!! xD
Extremely graphic? More like extremely delicious? Much more like extremely good afternoon.
*scrolls through comments and sees this comment* MEEEEEEEE xD
They put extremely graphic because there's used to be PETA goons who would harass them about how they are dispatching the lobsters lol
This is so much better than cooking them alive, I don't know why people are so sadistic as to do so...
hiroyuki terada is my all time favorite anime character
Schattenmacker kind of racist but hilarious lmao
how is that racist? its a harmless joke dude
Hahahahhahhahahhahhahahhshhhahshhaghahhahahha
Hope is toriko the one who films
he should get a cameo on shokugeki no souma lel
Camera man pleaaaase don't stop talking, those who mind don't matter!! Dude your question are the best , you make the episode so much more interesting, you and hiro are a team!! Be a team.
chill chick99 You said it!
I agree!!!
Thank you! Couldn't agree more. Hiro and cameraman is the perfect team :)
I was wondering why camera man doesn't talk as much. A lot of his questions are helpful to help me learn about ingredients and how to make the dish. I just watch and drool most of the time though.
He also gotta sexy voice :D
I’ve been waiting for another lobster video chef hiro!
+Thomas Richardson r u serious?
Rober: Give me your money!!!!
Hiro:Good afternoon!!
And after that, the robber is cut in half.
And then name the video *Extremely Graphic: Chinese Yosenabe Theif*
Hiro, good afternoon from Germany!
Another great and fantastic dish! Sorry, but I'm running out of superlatives!! You are a legendary sushi chef!!! Keep it up and never stop!!! Cheers 🇯🇵🇺🇸🇩🇪
Th B whats germanys favorite desert
kawwaii ʕ ́•ᴥ•`ʔ Jägermeister 👍🏻
ima search it up
Jangz HQ beer bottles pop up
kawwaii ʕ ́•ᴥ•`ʔ No, i was just kidding. Jägermeister is liquore
20:18 the mushroom part was really satisfying
RX50100 I literally had to watch that so many times lol
4:37
Hiro got them quick asian hands lol ❤
4:36 “all around me are familiar faces, worn out places”
‘Face falls off’
Damn...
I must say, Hiro is soooo much more alive, he is doing all the explaining/talking not being asked all the questions all the time. Good work cameraman in "training" Hiro and very nice work Hiro! Thank you both for making all this content!
Love the videos! Each video makes me want to recreate what you guys make. So far i made 11 dishes you guys made. My favorite so far was the maine lobster roll.
I hate watching these high because then i crave hiro’s meals 24/7
Such a pleasure to watch a master at work. Chef dispatched that lobster like a boss. Dish looks really delicious.
Hiro takes off clawcuffs
Lobster: "Geez thanks bro, you wouldn't believe what I've been through "
Hiro comes towards with knife.
Lobster: "Damn bro, I thought we were friends!"
At this point I don't even know if the "EXTREMELY GRAPHIC" is a warning or the series name...
wow! now that is a dish for someone who likes seafood! my daughter would love this one, never had tofu before but i'm sure if you guys say it is good it must be...haha! always enjoy your videos and love it when i see a new one posted. Thanks to you both for your time. Both of you have a great day!!
MrMatthewcropley Tofu is fairly bland food on its own but it picks up the flavor of what it cooks in/with. Texture wise it’s kinda like a cheese curd(firm tofu) if you’ve ever eaten those but the texture varies depending on which type of tofu you use silken tofu is very smooth and creamy and goes into desserts
Long story short I definitely recommend trying it
I've been subscribed for about a year and haven't been disappointed once by this channel! The fanbase is the nicest I've ever seen, and Chef Hiro and the cameraman are so lovable! Keep making delicious food!
Nothing i love me than Hiroyuki saying goodafternoon then telling me how the weather is outside.
Can u guys make a pork chop recipe video that Hiro uses? I make a Vietnamese type of pork chop, but I want to see what Hiro does when making pork chop.
I love me some Dead People tonkatsu
WE LOVE SEEING THIS!! Thank you for helping us experience the art of cooking, ESPECIALLY with the best Master Sushi Chef HIRO!!!
The only thing I'm offended by is the fact I can't get myself some of that! 😋
I love how easy your recipes are most of the time and how they pack so much flavor and depth in the dishes you prepare!! I love watching you cook it is so relaxing!! Thank you so much for sharing your dishes!!
Greetings from the UK!
I've been watching your vids for circa 2 years and love them all. Apart from being extremely delicious they are also very inspiring for us foodies!
Thanks again for hours of enjoyment and also to your cameraman who does a great job too.
Cheers, Andrew
Narrator: once upon a time there was a lobster that...
Hiro: not any more.
Narrator: oh....... the end.
who else saw the eyes and the nose come off lmao
Yo i was like wtf he snapped 😂😂😂
You guys are like the underdogs of cooking on TH-cam. 👍I love watching your videos. These videos get me hungry all the time.
I always look forward to watching the master at work.
Every video is educational and a real treat.
Thank you Hiroyuki and Charles for bringing us this amazing content.
after seeing hiro cutting down a handful lobsters it's more like cutting vegetables than extremely graphic :/
Its so nice to see that Hiro is more comfortable in front of the camera now. I have just returned to this channel after a long time. Brilliant hiro San.
Love when the title says "Extremely Graphic"!
The deboning was the most stressful part of this vid... great work in the end!
Chef Terada, everything you do is wonderful and delicious, magician. Thank you! =)
Extremely Graphic is my favorite kind of graphic.
I see EXTREMELY GRAPHIC I click watch
I love lobster, fish, and veggies! This is my kind of dish, Chef Hiro! Thank you!
When he turned the assortment around toward the camera was incredibly satisfying
Swift, efficient, and Humane method for cutting up lobster. Bravo!
I’m a simple man I see “EXTREMLY GRAPHIC”
I click
Those SERIOUS KNIVES! now i know what i want 4 Christmas! Whats soothe yummy soup 4 this weather.! Thanks Hiro San. Whats beautiful presentation!
OMG this is my new favorite channel. Thank you guys this is awesome stuff.😁
I only came here to see the lobster get sticked.
Me too.
cheers 🥂 to bein fucked up humans😄
Fank Daggot Me too. Like a nail through his brain
same its cringy and satisfying for some reason
Ultimately it's food. You have to kill the lobster the right way, and seeing Hiro do it so professionally to a sight to behold.
That was a great PRESENTATION Chef!!! Geat job!! now i am so hungry!!
Thanks for another great looking recipe, Chef Hiro. Looks like comfort food. It is very cold with snow, where I live. Hope you and your camerman have a good afternoon and a great week.
Very nice Hiro! Can you adopt me, I want to eat like a king too :P
Hiro looks so happy and ecstatic eating that food. That’s what separates the good from the great, that passion👌🏻
Yet another missed opportunity to tell the lobster "Good afternoon" before sticking the knife in it's head.
Lobster: I'm alive!!! Hiro: GOOD AFTERNOON...
Thanksgiving Dinner leftovers.......Will It Sushi?
Stuffing replaces the rice, Turkey replaces the fish, add some corn, mashed potatoes, and a little bit of cranberry sauce. The roll is served cold with heated gravy to dip the pieces into. I give you...The Leftover Roll.
Julius Sandora mind blown.
Julius Sandora that sounds quite good.
I’m making that now I will find a way to make it work
You have to let us know how it turns out!
MIND BLOWN
Hiroyuki is master chef, everything you do is delicious , Thx Hiroyuki
Damn, compared to other lobster crunching times this one's face came right off! Eyeballs and everything! That is the g00d stuff mang.
Keep it up Hiro! Every time i watch one of your videos my mouth waters! I hope one day to taste one of your fantastic dishes! Kudos to you and keep up the fabulous work!
I think this is the fastest I've seen you cook Hiro. I dont know a lot about cooking but it looked masterful. I do, However, know how to say, good afternoon!
Your comment about the difference between cold and warm water lobster reminded me about how we get them down in mainland Mexico in Estado Michoacan. They have small claws and a large spike on the head. The locals cook them up in a cast iron pan with a lot of butter and garlic (Langosta de Ajo). You eat it like a huge Ama Ebi - just crunch down the body, shell and all. Get to the beach in the morning and meet the Langostadors and pick one, buy it, and they will bring it to the restaurant you choose (or their own if they have one). You can get a good-size one for $10, then another $10 to have it cooked up. After a day of surfing the same beach it's a fantastic dinner, usually with rice (aros) or potatoes (papas fritas). Goes great with beer or good wine if you can find it.
Red snapper is frequently available deep-fried whole in a ton of garlic (Mojo de Ajo) with the flesh cross-hatched so you just pick out delicious chunks of garlicy goodness. Either dinner is my must-have the first night in country to let me know I am on a 1-2 week adventure of nothing but surfing and no technology except a Bic lighter and a bottle opener (my career was the head of the computers and networks operations for North American Research & Development for a German luxury automobile manufacturer).
BTW: Out there Dorado is a tuna, the same as Mahi-Mahi in Hawaii.
I love every video where Hiro kills something. That lobster has had its last good afternoon.
Me: Ah a happy day to live
*sees Hiro*
Hiro:Good afterno-
RUNNN!!!!
Hi Hiro. Love your work but I was just wondering, I live on the east coast of Australia and catch and cook a lot of mud crab and when I clean them I always use the salt water that I caught them in as I think it retains a better flavour.I also like to cook them in the same water.. What do u think...When r u coming to Australia...?
Hrio at fish market:
Picks up lobster, Looks it right in the eyes, Good afternoon.
Lobster: what an asome day to be alive!
Hiro: good afternon...
Lobster: well its an shit day to be alive!
I just love seeing lobster being Cut in Half
Another episode of my favourite anime.
It's freaken cold in the WestCoast stay warm guys.
Hello guys, the both of you are Awesome. I watch your videos all the time and learn quite a bit. The best part of the videos for me is to watch Hiro enjoy his own creations. Chef is all about cooking but the best part is the eatting. One quick suggestion if I may how about a spicy pot. Thank you both and keep making these great vida Hiro your great and camera man keep bringing all the angles and commentary.
Hiro- thank you ! This is perfect for NJ weather
This dish stimulates my appetite so much.
Favorite series on this channel
22:25 lobster is cut in 8 pieces
Lobster be like ‘wave at the camera’
Another beautiful delicious dish Hiro. I’d love to try this
this is all making me so hungry for yellowtail sashimi....which i lightly dip in teriyaki sauce and wasabi (don't know if that is consider sacrilegious to cooking community). Hiroyuki is a pro at not only traditional Japanese cooking, but making others crave food in a matter of minutes!
perfect for this cold weather!
Your videos really relax me. Congrats and thank you!
I like the way you prepare food.much more different than how I was taught. hopefully I can try your food in the future. thank you Master Chef and you add well camera man. (it did seem like the lobster was still alive😂)
You guys are awesome! Keep doing this videos, cheers from Poland :)
Hiroyuki Terada - Diaries of a Master Sushi Chef Happy New Year to you guys as well! See you in new videos!
I am going to try this for thanksgiving. I absolutely love the idea of having a family soup bowl.
Love Japanese food!!! Mouth watering!!! 😱😱😱😱
I love the location and your great tutorials. Thank you for sharing.
It's nice of you to provide a warning for the squeamish. Considering the violence on tv and movies these days, though, it's a bit surprising it's necessary.
Game of Thrones routinely depicts people getting stabbed and chopped. And folks watch that with glee. And they're worried about a crustacean?
Weird.
Jason Bean I think it’s more the animals are in real life and people tend to think they look cute.
Note: This is a reply and contains no sarcasm.
Because in real life it happened unlike movies and shows
movies and shows have ratings, youtube doesn't have a rating system.
I would believe it’s because people feel more compassion towards animals than other humans
Nitro ForTheWin isnt that strange, though? We care more if a human murders a dog(or any other animal)than if they kill another human...
Pretty impressive, very healthy, I'd say...Thank you, Hiro San!
perfecto!!! mmmmm hoy sii! hahah i like that part, this is really quality content, nice spanish dudes ! nice dishe
Love these videos, always great content.
Seems like that is Hiro's fav dish lol, great vid!
I assume there was ginger, soy sauce, mirin, and garlic in the fish broth - I can't imagine a dish like this without ginger in it! And when you get to the "soup" stage, those chrysanthemum leaves are going to look very pretty floating in the broth.
looking at hiro's buttery smooth cuts while thinking about how easy it might be. It's really not easy.
What kind of fish was used for the stock? Also, what is the proper length of time and appropriate length of time to make the fish stock? Lastly, what other ingredients I.e: salt, pepper and so on were used?...I’ve been wanting to make my own stock but I have no idea how.
Question for chef Hiro: What exactly is that floating soup bit that you were removing? Do you save it for something else later?
I am definitely going to make this. Your cooking is awesome.
I just saw EXTREMELY GRAPHIC and immediately clicked the video
Always enjoy your videos. Good stuff
Great video Hiro and camera dude
Your buddy is back hiro!!!
Good afternoon to Chef Hiro, Cameramam, and to the comments. Have a wonderful Sunday
Hiro, how do you keep your fish stock good? I made some a while back and put it in the fridge but by the next day it stank so I had to throw it away. Tips?
Lobster: I'm finally free! Thank you guys for a second I thought you were gonna CHOP!
Looks amazing hiro! I really want to try it now
Lobster: no please, let me go, I'm a virgin.
Hiro: Good afternoon!
*Slaughtered*
this is a very graphic video and im glad you lable it as such, i am trying to learn to cook and my goal is to someday be as talented as you, I respect you deeply
it's as graphic as it is delicious. totally worth it.
Good afternoon hiro!
I would LOVE to see you cook some chankonabe. Much appreciation from germany!