A5 Omi BEEF Steak Lunch Italian style Wagyu Teppanyaki YOSHIYA in Kyoto Japan 鉄板焼ステーキ 嘉茂弥 京都
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- เผยแพร่เมื่อ 26 ก.พ. 2020
- 嘉茂弥様
サービスの一品と美味しい鉄板焼き ありがとうございました。
鉄板焼ステーキ嘉茂弥
～烏丸御池駅から徒歩５分～ 目の前で豪快に鉄板で焼き上げる"A5ランク国産黒毛和牛"のステーキと、鉄板焼きでは珍しいイタリアンで修業したソムリエシェフが織りなすオリジナリティあふれる料理を、落ち着いた和の風情漂うシックでオシャレな店内で愉しむことができます。
一流シェフによる鉄板焼きと食材に合わせて表現した和・伊の料理を、ワインソムリエでもあるシェフ自ら選びに選び抜いたワインやお酒と共に、『嘉茂弥(Yoshiya)』にてお楽しみ下さいませ。"
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awesome video
that meat is so tasty that it doesn't need anything. I'd wager anyone could eat it without even some salt, and still say it's the best meat they ever tasted.
MY BEST ! fav one
The Beautiful Pictures are selfevident, but for gaijin subtitles would be helpful :D
Gerhard Stock Yes please! Would love to hear Chef’s explanations
Your vids are very good but they see m addressed only to to a very limited number of people as their's no description in English which is a worldwide language!
What is up with these chefs who barely cook the other side of the steak? They cook one side, turns it over and cuts it immediately and serves it to the customer. This one though did not even cook the other side at all. What happened to cooking boths sides evenly?
probably the type t-box asked for. The talking in the beggining was probably asking what he wants his steak to be cooked at. And looking at it looks like he wanted this meal to be rare.
I have seen other japanese chefs cook both side evenly and still come out rare. So yeah, I just find it weird some chefs don't cook them evenly.
what is italian style here? fork and knife?
The chef sang "O' sole mio" in his mind the whole cooking time. Btw, I'd like to know something about that old style espresso cup, at start, fulfilled with a weird broth... What's that!?
Not exactly sure why, but I prefer Aden Films' videos way more than these.... even though I'm watching this now
If I only could experience this 😒
10:32 what are these yellow green and white stuff?
That’s wasabi and sea salt. The light brown stuff is fried garlic.
お皿。ズッキーニの上にお肉on。
Great stuff :) Would you like to be TH-cam friends? :]
17:36 それは何ですか?
レアの方が血が出ないのは当たり前
肉を強く鉄板に押し付けると、肉汁が出てしまう・・・
火が入ってない状態で押さえつけても肉汁とかでませんよ。
寧ろ、押さえつけないと剃っている部分や凹凸面が鉄板に当たらず焼き色がまばらになってしまいます。
🙄🙄👎👎