Fun facts : yes that's actually the way you cut wagyu steak, he actually cut it perfectly No none of the excess fat and meat was thrown away, it'll actually be used in other dishes, nothing goes to waste in any professional restaurant kitchen No he wasn't short changed with the cut he got exactly what he paid for in terms of grams when it comes to the steak, excess fat is always trimmed away it's just in this case the chef chose to show the guest the procedure The chef has taken an extremely delicate touch in preparing this meal and the steak was cooked perfectly, the only thing I wish he would of done was actually used some of that fat to cook the steak with :( And FYI I am a qualified chef for all the world renowned food experts in the comments.
There was one chunk that you can see thrown down and hit plastic so it sounds like it was being tossed. Yes I get your point and everything else was saved, but even that one chunk of fat is still quite valuable
@@David-if2hj Not really, fat is fat at the end of the day cook it down and you'll get the same fat flavour you would from a normal good quality beef, the actual quality of wagyu comes from the marbling within the meat which gives it it's distinct flavor, texture and value, if he hadn't trimmed of any of that excess fat he would of only done a disservice to the product itself.
I thought the same thing I watch a lot of these meat trimmers videos and it seems like they’re psycho with the fat trimming stuff I’m thinking fry that up let’s eat
dude, me too, they are so expert about wagyu even for a Japanese it self , the wagyu are from Japan and the experts are from this comment section😂. they just complaining like the chef not know shit about wagyu it self
Someone who doesn't love steaks wouldn't watch it, even less comment. There's about 1.5 billion eanglish speakers worldwide so nothing shocking about this comment section.
These comments just shows how cultures are different. I wouldn’t go to another country and dine in a local shop then demand they change their cooking style and menu for me. I’m there to experience the way they do things. That type of meat was invented by the Japanese so who am I to tell them how to prepare and cook it in their own country and shops.
Who cares who “invented it”. I mean tomatoes are from South America and pasta is from Asia yet the Italians have done well on how to cook and use them.
1:24 -The taking out of the steak 1:33 -Starting of the satisfying cutting 10:00 -This is where the steak is being cooked 12:08 -This is when the steak is being flipped 16:51 - 😋😋😋 Hope this helps!
@@xpcube I guarantee he is not. Also, I do have my associate's degree in Culinary Arts and have been working as a chef for the past 3 years (4 years line cook, 6 years sous chef). Well, its possible he is, but he would be a horrrrrrible chef. I mean, to make a statement like "fat is fat at the end of the day cook it down and you'll get the same fat flavour you would from a normal good quality beef" has to be the dumbest thing I have ever heard someone say.
Oh Please, get a grip. It's just food for God's sake. You will take all that supposed artistic work and chew it up in seconds. They are trying to make you think you are eating artwork and must show the appropriate appreciation, by nodding in appreciation and praising the chef. Remember 50% of humans are salesmen, and the other 50% are dupped into buying things they don't need because of their inability to say NO !
@@benth162 if you have the money not to even think twice - why not, does it matter? And is food and cooking not an art form then? Not an expression of self? I will never ever afford to eat at anywhere near this level, but why hate on those who can, and do? You just sound jealous you aren’t capable enough to cook like that yourself, or salty you’ll never get the chance to eat there. Food can be art amongst other things.
There's just something enchanting about the way these Japanese Teppanyaki chefs prepare and cook these dishes. It's the best damn ASMR on all of youtube and a real treat for a middle class foody to watch. If I was in your shoes, I don't know what I'd enjoy more. Actually eating the meal, or watching them prepare it. I've had A5 grade Wagyu(albeit only once) and it's incredible, but I've never been to Japan, let alone a Teppanyaki grill. So much class.
@yo lo well my guy wagyu Fat is perfect for burgers.. just use regular Ground Beef and throw some Wagyu Fat in and it will taste 100x better^^.. there is alot of use for that Fat.. Fat means Flavor
That guy needs to learn how to use a knife...Trimming the steak like that was an accident waiting to happen...That being said, that steak might be the prettiest cut I've seen on here.
Japanese Chefs are artisans when it comes to the kitchen. From the beauty of their knives all the way down to the beauty of their food and presentation.
I read that there is a school in North Tokyo which trains potential chefs from the age of 9, teaching them in the arts of meditation, martial arts, bladesmithing, butchery and fine knifework, as well as the art of Japanese meat cookery, learning all 327 traditional techniques. At the age of 25 these students go on to pupilage under a high ranking Grand Master, and by the age of 32 they are qualified to assist in a kitchen, and they start at the bottom washing dishes for 4 years before they progress to under sous-chef status. Hats off to the Japanese for maintaining such good standards in cookery.
@@alex.l5732 this is only partially correct.. though how you describe it is how it is actually described in local folklore. What actually happened according to Grand Master Riyoko Mishuni in his Chronicle of Japanese Kaiseki Ryori (会席料理) published in 1864 from an earlier historical manuscript from 1364, was that top two trainee chefs from that year (1364) were given equal status in their final exam and as both were fiercely ambitious, they agreed to take part in a final 'cook-off' at the top of Mount Fuji to determine who was in fact the best chef. Riyoko Mishuni recounts that both trainees achieved perfect scores in all 12 courses prepared, and the outcome was therefore a tie. Neither trainee chef could accept this as a final result so they chose to fight to the death to determine a final outcome. However just before they were due to fight and settle the impasse, the volcanic Mount Fuji unexpectedly erupted "spitting fire" and the resulting red hot lava flow engulfed both trainee chefs as well as over 2,000 spectators to this momentous cultural event. Only a handful of people survived the event, including Riyoko Mishuni who recounted the tale later that year in his manuscript. Netflix are currently in discussion with the producers of Masterchef to dramatise these events in an upcoming mini series which will feature Greg Wallace in his premiere acting role as Riyoko Mishuni. I've heard that filming will likely commence late 2023.
Grandwestern steaks as excellent steaks available in the US. I have a wagyu from them every now and then. So bomb. Quite expensive but worth it if you’re looking to try it for an experience
Lemme tell you from experience if you ever get to eat a top notch wagyu steak you'll NEVER look at steak the same again. It melts in your mouth like butter!! You could chew it with no teeth
i love watching these videos. so relaxing just listening to the meat, oil and vegetable sizzle away. im truly jealous that you get to experience all this, but also grateful that you share them with us.
I love how the preparation is a crucial part of the experience. Most restaurants are so boring, you order, food comes out from the back. Where here it's basically a show before dinner.
U rite that marbling is beyond insane .. just seeing it had my mouth watering no homo but the thought of all that fat breaking down during the cooking process and adding to the flavor had me fucked up lol
@@asshole53445 YOU'RE wrong three times. First thing, this is in Japan. So the dont have long shipping. Second thing is good meat have to age a long time. Sure you actually can freeze it, but you lose a lot of quality. Im a chdf since 17 years, i know what i'm talking about 🤣
@@davidlawlor4317 the fat actually would be wasted coz a5 has a lot of marbling in it already, and the fat isnt being thrown away, its saved for other dishes
4:36 the moment he put the steak on a scale before presenting it. No one was short changed. I think some part of the fat he threw maybe was excess, or damaged by the shrink wrap? We wouldn't know.
@@kshayk0 I agree, this channel is one of the few that I subscribe to for good ASMR feels. The folks who scratch toilet paper rolls and whisper for ASMR don't do it for me at all, just makes me feel uncomfortable.
Mi trod paramithi re 2 pirinikes Fagane to Kreas na poulisoun ama einai etsi Sto xorio mou to Kilo tha Ekane 100.000 to kilo :) alla to na pi’s ta koroida den telionoun .....
Why did the chef not quickly wrap the rest of the cut in glad wrap or similar prior to putting it back in the fridge? It either may be used again for the next dish or must be wrapped not too much later to keep it fresh.
Sometimes I come back to this video to watch in awe as the food is prepared and served. Other times, I come back to this video only to watch the food experts in the comment section lashing out at each other while hearing the Meat sizzling.
@@ricomoolman521 yeah people who watch these have no idea what is going on. There is an equal amount of importance to the presentation and effort put in to the meal that gets lost with those who aren't used to seeing food being prepared. Otherwise, all of that would have been done in the back in western culture, they just didn't know lol
You should try it if possible, but IMHO, you are not missing much. It is too rich for my palette and I prefer many other types of beef. There is no way I could eat an A5 steak that size these days. However, everyone should try it once, if possible.
@@lisbethlinton3664 that and to make burgers, lean sirloin grinded with that ribeye fat will help get closer to the 70/30 ratio needed for a good flat iron burger.
I’m lucky to have had the opportunity to cook and serve this steak at the restaurant I work at. Let me tell you that the best moment I’ve had is when it came to slicing the beef because if there was a funky piece you had to square, trust me those trims would not go to waste at all :-)
After he trashed that first piece of fat, I was on the edge of my seat for every piece he cut after that not sure of whether he'd throw it away as well. Intense. Exaggerated, but still intense
Chad Chadinson Not exaggerated at all. I don’t make a habit of yelling at my iPad but, this video had me yelling no. The kids thought I lost my mind. Oh sure it’s funny now but not when I first viewed this.
soup time Matter of fact, I would use it as the % of fat ingredient for beef sausage, hamburger. Melt some for eggs and as a also as an element on top of ribs as they smoke the fat would melt and cover the ribs. OMG I am going nuts again!!!!
Must travel to Japan and experience such an exquisite meal.......Anthony Bourdain loved the small restaurants in side alleys. Gorgeous steak.....gorgeous meal prep. Cheers!
Fun facts :
yes that's actually the way you cut wagyu steak, he actually cut it perfectly
No none of the excess fat and meat was thrown away, it'll actually be used in other dishes, nothing goes to waste in any professional restaurant kitchen
No he wasn't short changed with the cut he got exactly what he paid for in terms of grams when it comes to the steak, excess fat is always trimmed away it's just in this case the chef chose to show the guest the procedure
The chef has taken an extremely delicate touch in preparing this meal and the steak was cooked perfectly, the only thing I wish he would of done was actually used some of that fat to cook the steak with :(
And FYI I am a qualified chef for all the world renowned food experts in the comments.
There was one chunk that you can see thrown down and hit plastic so it sounds like it was being tossed. Yes I get your point and everything else was saved, but even that one chunk of fat is still quite valuable
@@David-if2hj DO YOU THINK SOMEONE ASKED FOR YOUR OPINION
@@David-if2hj Not really, fat is fat at the end of the day cook it down and you'll get the same fat flavour you would from a normal good quality beef, the actual quality of wagyu comes from the marbling within the meat which gives it it's distinct flavor, texture and value, if he hadn't trimmed of any of that excess fat he would of only done a disservice to the product itself.
None of the excess fat was thrown away? Are you crazy? The chunk he threw away could have basically cooked your whole steak. You got robbed mated.
Lol fake chef
This kind of video is when most people watching with empty stomach laying on bed. Like if you do
Yes i am
Im right here lmao
Yep
Me rn
Hahaha yes yes i'm doing it rn
Who else was like "YO chill dude, i'll eat that" during the trimming
Yeah omg fuckin wasted half of it! 🙄
Homie hates his fat
I thought the same thing I watch a lot of these meat trimmers videos and it seems like they’re psycho with the fat trimming stuff I’m thinking fry that up let’s eat
nah its not a waste a good chef saves it for later or some shit idk 😭 cant u use that fat for other cooking since it high quality
ya man he wasted so much
there is a flow and serenity in simplicity and cleanliness that makes humans feel like they are floating around.
TH-cam getting too comfortable with these back to back 20 second un-skippable ads.
Get premium or Adblock on your pc
@@KevinMichael or put a VPN to a different country, i never get unskippable ads in the dominican republic
@@JB-qu1wo good idea
People getting comfortable copying comments and whining to people on the internet who don’t give a fuck
Bro use youtube vanced
Never realized how many steak experts there were until I started reading the comments
Comment expert here, I already realized that before reading.
Nun of em are experts its all guga foods fans
You do realize people can learn things right?
dude, me too, they are so expert about wagyu even for a Japanese it self , the wagyu are from Japan and the experts are from this comment section😂. they just complaining like the chef not know shit about wagyu it self
Someone who doesn't love steaks wouldn't watch it, even less comment. There's about 1.5 billion eanglish speakers worldwide so nothing shocking about this comment section.
Me: watching this eating cheap and delicious air
🤣🤣🤣🤣🤣🤣
🤝🏻
😂😂😂
Very underrated comment 😂
Same with me, though i must say air is getting less flavorful lately without pollution and stuff
The year is 2029, and Wagyu Premium Steak is now a buttery 99% Fat 1% Beef.
Yah, I like a little meat with my fat please.
These comments just shows how cultures are different. I wouldn’t go to another country and dine in a local shop then demand they change their cooking style and menu for me. I’m there to experience the way they do things. That type of meat was invented by the Japanese so who am I to tell them how to prepare and cook it in their own country and shops.
I mean, I mostly saw people asking to eat the scraps that they throw away...
@@oOo-dj7pt the scraps would still taste better then pretty much any steak the average person could afford
Who cares who “invented it”. I mean tomatoes are from South America and pasta is from Asia yet the Italians have done well on how to cook and use them.
@@borderlandsforlife7068 Exactly. So most people are obviously going to fantasize about the way this food is made
Definitely, some people's tounge are just to stupid to acknowledge other culture and only had their own way of taste, f*ck those sh*t
every time a piece was cut I thought...."i'd eat that"
Pay the extra money for more weight then...
Lol
@@jq7323 Pretty sure that's exactly... never mind.
lol same
Pretty much I thought it was good once the plastic was off
I feel like he treated that green bean with more love and care than some people get in their entire lifetime
Suuuper original comment /s
@@sonsofkojimarip Still, its a fact...
🤣🤣
Wow amazing, apa kenyang
Yea only ever read that like 14 times before .. very genius if you
1:24 -The taking out of the steak
1:33 -Starting of the satisfying cutting
10:00 -This is where the steak is being cooked
12:08 -This is when the steak is being flipped
16:51 - 😋😋😋
Hope this helps!
Delicious wagyu steak cooked to perfection... $450.00
the look on the chefs face when i ask for the ketchup......
PRICELESS
He got it for $50 (approx.)
The price difference is s staggering.
Your use of ketchup though, is downright blasphemous.
Ew
I need it well done too.
Christopher Bridges Who hurt you? Do you need some help getting through something? Or are you from Pennsylvania, that’d make sense too.
@@KingJori_ Грубо.
In Osaka, the steak is prepared here, measured after the fat has been cut, it has a great taste,sub and like,share. Happy New Year.
If you measure out and weigh that steak after its been cut, you better take 50% off cux that cut is all fat.
e
@@rkelly1212 the best beef in the world is all fat, deal with it
@@rkelly1212 this meat is mainly fat though
@@rkelly1212 you pay for what it is without the fat
Why would the chef use oil to cook that insanely marbled Wagyu when he had all the trimmings he could melt?
Damn people in the comments be acting like they were professional chefs lmao
fr the only actual qualified chef is the pinned comment lmao
@@xpcube I guarantee he is not. Also, I do have my associate's degree in Culinary Arts and have been working as a chef for the past 3 years (4 years line cook, 6 years sous chef). Well, its possible he is, but he would be a horrrrrrible chef. I mean, to make a statement like "fat is fat at the end of the day cook it down and you'll get the same fat flavour you would from a normal good quality beef" has to be the dumbest thing I have ever heard someone say.
@@chumbaman777 I mean by the same thing i could say that u are lying and u are not a chef but ur probably right
@@chumbaman777 if you think the other guy is not a chef
Your probably lying fake chef
I waited 10 minutes before he start cook the meat wth
These chefs prepare these steaks like its the last strip of beef on Earth: Such meticulous care and precision - very impressive.
he actually trimmed that cut terribly and wasted alot of good meat
@@brandocalrissian3294 Oh you're a chef that deals with Wagyu beef for a living too?
Oh Please, get a grip. It's just food for God's sake. You will take all that supposed artistic work and chew it up in seconds. They are trying to make you think you are eating artwork and must show the appropriate appreciation, by nodding in appreciation and praising the chef.
Remember 50% of humans are salesmen, and the other 50% are dupped into buying things they don't need because of their inability to say NO !
@@benth162 oh shut up
@@benth162 if you have the money not to even think twice - why not, does it matter? And is food and cooking not an art form then? Not an expression of self? I will never ever afford to eat at anywhere near this level, but why hate on those who can, and do? You just sound jealous you aren’t capable enough to cook like that yourself, or salty you’ll never get the chance to eat there. Food can be art amongst other things.
There's just something enchanting about the way these Japanese Teppanyaki chefs prepare and cook these dishes. It's the best damn ASMR on all of youtube and a real treat for a middle class foody to watch. If I was in your shoes, I don't know what I'd enjoy more. Actually eating the meal, or watching them prepare it. I've had A5 grade Wagyu(albeit only once) and it's incredible, but I've never been to Japan, let alone a Teppanyaki grill. So much class.
lebih baik didalam dingin
tanpa terlibat apapun(Bukan takut)
kalian pun faham HeHu..Kiasan Tenggelamnya Beach,match
Berikut AMFEBIAN Fuo yu cunterys
I know TH-cam can be educational, but today is the first time I’d ever heard the term “ASMR”. Thanks for educating a wordsmith.
There are some meat in that fat
😂😂😂 my thoughts exactly 😅
The one thing I like about Aden’s videos is there’s no talking and straight to point which is food
I do wish he would show the menu in more detail, and add subtitles to describe what is being served.
@mauicountygis5450 there's a channel named Dancing Bacons that does that, describes the food and even purs the prices
imagine the dude asks for ketchup
Id chop into lil peoces like they did with the waygu
Imagine asking for it well done.
Well done and ketchup! Just like our former president!
@@stoopidhead7898 that’s absolutely disgusting
🤣
The only thing i can afford is that one slice of carrot.
Your phone costs 3 times as a much as that steak.. Priorities, my dude.
@@mattm8441 naw that steak is A5, almost as much as his phone
Then stop being a loser, save up and treat yourself!
@@einundsiebenziger5488 stfu not like you have money
😂😂😂yeah
The way he handles each ingredient is so delicate. Nothing like the performance-oriented dining places in the West that are just for the show.
Are we to believe he minced that ginger @9:07? He took the time to do that, unless that is something else?
@@Gardis72 Who cares, 4 pieces of vegetables and piece of steak, overpriced cr ap
@@Gardis72 He did mince it. I watched it earlier in the video with a kitchen utensil I've never seen before.
Yep. No wonder some look down on us as barbarians! This is art, that we are sorely lacking in the US
sallt bae
watching them chip away at that wagyu felt like the government on my paycheck.
You enjoy government cutting your paycheck?
I would have told them put all my waste in a bag from that wagyu and into the cooler until I left cuz it was coming with me
Ghostly he’s saying he didn’t like how he was cutting a lot of it like that
@@aidentyler9994 But that's so little. Does he live in a tax haven?
Wagyu has so much fat in it it does not need the extra fat
To yall talkin about how much he cut off... the dude ordered 270 grams and got 270 grams, exactly what he ordered
The problem isn't the announcing or Price vs what one gets. It's the process. This is à shame altogether, wagyu or not, fancy or not.
@@brooklynfoodz Fucking hell, listen closely- the fat ruins the dish. So it's used for other dishes. you fucking sub-humans... jesus christ.
@yo lo dishES. more than one dish. what's your problem
@yo lo well my guy wagyu Fat is perfect for burgers.. just use regular Ground Beef and throw some Wagyu Fat in and it will taste 100x better^^.. there is alot of use for that Fat.. Fat means Flavor
@@charlotteatewilbur8838 finally I find someone else who gets it
Brain : you are not interested in this video.
Hand : *clicks*
Hou Jeng that is soo true
And the fun thing is that while ur watching u think of changing vid but u watch till the end
Would've liked this comment but it's at 69
You're very programmed
The most peaceful cook I've ever seen.
I’m just watching this at 2 AM, my stomach probably hates me now
Leo Yu same
Me too, it's 1:20 am
Damn this is super accurate to my situation, watching expensive steak being cooked. Sitting here thinking if I wanna eat chicken nuggets or Ramen.
Shit, 3am.
Your brain
$400 meal. Chef: you’re only getting half a Brussel sprout
P.M. and a whole green bean
Soleman Mehran he knows what’s right for the person who’s eating it. Less is more
@P.M. That's wonderful. . . :-0
@@soleman8551 Makes all the difference. hehe Plus - The knife he is using is VERY high end. Don't know if that helps. :)
NO wonder Japanese are good sellers
Learned so much after reading all these comments, I think I'm ready to enter Iron Chef competition
That guy needs to learn how to use a knife...Trimming the steak like that was an accident waiting to happen...That being said, that steak might be the prettiest cut I've seen on here.
Where was the 20 minutes of playing with garlic? 😭
it is wasabi not garlic
@@MrAmilovelu u didn't get the joke
It's now 20 min of playing with wasabi. World has changed.
lmao i think very few people get this joke, which is why its so beautiful.
😂😂. I was thinking the same thing
Japanese Chefs are artisans when it comes to the kitchen. From the beauty of their knives all the way down to the beauty of their food and presentation.
I read that there is a school in North Tokyo which trains potential chefs from the age of 9, teaching them in the arts of meditation, martial arts, bladesmithing, butchery and fine knifework, as well as the art of Japanese meat cookery, learning all 327 traditional techniques. At the age of 25 these students go on to pupilage under a high ranking Grand Master, and by the age of 32 they are qualified to assist in a kitchen, and they start at the bottom washing dishes for 4 years before they progress to under sous-chef status. Hats off to the Japanese for maintaining such good standards in cookery.
I agree only why did he throw away that amazing wagyu fat??
@@jonnyrocket3659 you forgot the final exam when they fight to death at the top of a mountain where a dragon spit fire to them at the same time
@@alex.l5732 this is only partially correct.. though how you describe it is how it is actually described in local folklore. What actually happened according to Grand Master Riyoko Mishuni in his Chronicle of Japanese Kaiseki Ryori (会席料理) published in 1864 from an earlier historical manuscript from 1364, was that top two trainee chefs from that year (1364) were given equal status in their final exam and as both were fiercely ambitious, they agreed to take part in a final 'cook-off' at the top of Mount Fuji to determine who was in fact the best chef. Riyoko Mishuni recounts that both trainees achieved perfect scores in all 12 courses prepared, and the outcome was therefore a tie. Neither trainee chef could accept this as a final result so they chose to fight to the death to determine a final outcome. However just before they were due to fight and settle the impasse, the volcanic Mount Fuji unexpectedly erupted "spitting fire" and the resulting red hot lava flow engulfed both trainee chefs as well as over 2,000 spectators to this momentous cultural event. Only a handful of people survived the event, including Riyoko Mishuni who recounted the tale later that year in his manuscript. Netflix are currently in discussion with the producers of Masterchef to dramatise these events in an upcoming mini series which will feature Greg Wallace in his premiere acting role as Riyoko Mishuni. I've heard that filming will likely commence late 2023.
WELL WHAT THE HECK HAPPENED HERE THEN?????????????????????????? YA PYRAMID PUSHER
That single green bean on the grill is literally me
That green bean is just a distraction from the 1/4 piece of broccoli, the real star of the show
Nah the star of the show is the single slice of trypophobia veg
@@dondeka2086 bamboo
@@Supasaiyyn nah lotus root
Omg ur so quirkyyy
I’m looking for something like this in the LA/OC area of CA. Does this exists in the states?!?! Or do I have to make the trip out to Japan?
This is the closest most of us will get to having this in real life....
I’ll get it. Not anytime soon. But its a goal of mine to eat at least one Waygu steak.
Grandwestern steaks as excellent steaks available in the US. I have a wagyu from them every now and then. So bomb. Quite expensive but worth it if you’re looking to try it for an experience
Don't drag me down with you fool I got dreams-
Sad but true
Mans does an amazing job of giving us the full experience. Cheers 🍻
I’ve lived a sheltered life. I have never seen beef with that much marbling.
At least you live the day to see it
That's one fat ass cow😂
Lemme tell you from experience if you ever get to eat a top notch wagyu steak you'll NEVER look at steak the same again. It melts in your mouth like butter!! You could chew it with no teeth
It’s so marbled, even its marbling has marbling o_o
Voice of truth I agree with you, but that is solely opinion. This steak is better than you think.
i love watching these videos. so relaxing just listening to the meat, oil and vegetable sizzle away. im truly jealous that you get to experience all this, but also grateful that you share them with us.
Well said❤️
Underrated comment
Mans put down a single string bean…..
A single string bean…..
@@augurcybernaut4785 the steak is the main character not the string bean
@@Randomdude34-s7q if that were indeed true then where is the Worcestershire sauce …?🤔🤔🤔
3:54 that knife just skimming his finger got my heart pumping
The sound of the thing sizzling is making me warmer
these people act like they're Gordon Ramsey in the comments
I laughed when i saw there was one single green bean 😂
You can always pay an extra 10$ for one extra green bean though
Jouska Yeah I would definitely do that.
@@juska4235 That man is EA in person lol
but still longer that i have. i hate food porn, a fuckin green bean is bigger
Yeah, I think I usually eat too much, compared with it.
It’s interesting how the chef is treating this so delicately, like a chemistry project.
I think that's what they actually do in Chef school
Joe Green agreed
@@dany.8503 I believe you mean culinary school
Joe Green that’s how the Japanese handle many aspects of their lives.
When a single meal costs hundreds or maybe even a thousand dollars, you'd expect your food to be handled like a baby. Fresh.
do you remember the name of this restaurant? I would love to visit during my trip! It will be my very first time in Japan. Thank you so much
I love how the preparation is a crucial part of the experience. Most restaurants are so boring, you order, food comes out from the back. Where here it's basically a show before dinner.
Yes and you paid twice for it
@@qinzhenx Duble than twice...!!!!
well thats the point of teppanyaki
You are paying a lot more and much of tepanyaki is just seering with salt and pepper. That's just it 🤷
I think I'll stick with my 11.99 dinner and not 300 dollars for steak and a "one time experience"
Wagyu: I'm the most valuable item in the menu.
.
.
.
.
.
Wasabi: Hold my root.
Ok I chuckled..
tried some green wasabi on a date once at a sushi place,, almost passed out i put dipped it so much i didnt know it was that concentrated
@@dmoney6966 that was probably some colored horseradish you ate. Real Wasabi is really really rare
@@dmoney6966 highly unlikely it was real wasabi. Especially if it was in America or Europe. It is incredibly rare and SUPER expensive.
@@drewmadenew3000 It’s actually grown in the UK now. Look up the appropriately name Wasabi Company.
But it’s still precious.
12:07 probably the most satisfying thing I've ever seen.
nah, the first cut bro
Chef: This is the finest cut of meat.
Also Chef: I’ll have this little bit here, some fat trimmings there.Wonderful dinner for me later tonight
A chef could absolutely turn those trimmings into something delicious 😂😂😂😂
The marbling on that beef is just straight ridiculous.
Imagine seeing a really fat cow haha
U rite that marbling is beyond insane .. just seeing it had my mouth watering no homo but the thought of all that fat breaking down during the cooking process and adding to the flavor had me fucked up lol
yup the repartition is perfect that's insame
Cast Iron Then you dont know where flavor comes from
Marbling makes meat delicious and flavorful thou
In one hand a japanese chef trained to handle a rare piece of steak on one of the best cuisines in the world.
In the other, TH-cam meat experts.
You don't need to be an expert to know that doing a cut towards you isn't safe.
@@humbertopacheco8926 okay, TH-cam meat expert.
@@xgullafter9590 actually i'm not but thanks
@@humbertopacheco8926 you don't have to thank me, I was mocking you
@@xgullafter9590 thank you any way
You can see the fat melting when he's trimming it a minute after he took it out the freezer 🤤
Fat is no good for your arteries
Never put anything like that in a "freezer"
@@l_TheJester_I your wrong, how do you think you get it if you order it over seas from Japan? They freeze it.
@@asshole53445 YOU'RE wrong three times.
First thing, this is in Japan. So the dont have long shipping.
Second thing is good meat have to age a long time.
Sure you actually can freeze it, but you lose a lot of quality.
Im a chdf since 17 years, i know what i'm talking about 🤣
@@l_TheJester_I okay Chef x_JesterHD_x
Rare Miyazaki Wagyu beef A5 looks very delicious, I want to eat it👍
Me 2
I wish 1 time to eat this beef 😜
ya me 2
Okay that was your one time wish no ore wishing for it
Didnt expect to see you here
You can buy on internet
Then u gotta start selling drugs
I would’ve tossed the entire initial steak in the pan. No ragrets.
Liked just for ragrets.
@@elijahgoverdun5704 ahh nah wam I’m sayin
@@MaddogMcfly Arse aah do
I get wound up lookin at that lovely fat and some good bits of meat being trimmed needlessly
@@davidlawlor4317 the fat actually would be wasted coz a5 has a lot of marbling in it already, and the fat isnt being thrown away, its saved for other dishes
4:36 the moment he put the steak on a scale before presenting it. No one was short changed.
I think some part of the fat he threw maybe was excess, or damaged by the shrink wrap? We wouldn't know.
The moment he threw away the fat tripping I literally felt a current of rage coming up.
This whole channel is like ASMR for your eyes...amazing work as always
Not just the eyes.
It's a full body sensation
@@kshayk0 I agree, this channel is one of the few that I subscribe to for good ASMR feels. The folks who scratch toilet paper rolls and whisper for ASMR don't do it for me at all, just makes me feel uncomfortable.
Wtf I thought I was the only one
STAY AWAY FROM SCHOOLS CREEP
GREAT NAME THOUGH
The way how they treat this steak is better than how my mom treats me
Can I kiss you
Yes
That’s because the steak has value...you don’t
😂
Lmao sucks for you
They treat food with such care, when you see them cook it seems like a ritual to my eyes.
Mi trod paramithi re 2 pirinikes Fagane to Kreas na poulisoun ama einai etsi Sto xorio mou to Kilo tha Ekane 100.000 to kilo :) alla to na pi’s ta koroida den telionoun .....
Why did the chef not quickly wrap the rest of the cut in glad wrap or similar prior to putting it back in the fridge?
It either may be used again for the next dish or must be wrapped not too much later to keep it fresh.
I just watched someone cook the best steak I've ever seen for 20 minutes. It's 1 AM and I have finals tomorrow, but now I am hungry :(
Finals? The semester just started
How did u do on the final
How's the finals?
YOU SHOULD WATCH MORE STAKES
So nice that he was prepared actual wasabi. Very nice indeed.
its the little things.
i was so sure that it was broccoli and i was so confused
@@fjoddmaster9375 Surprise!
That was the green stalk and the wooded “paste maker” tool?
@@jonathanthomas2247 Yes
Watching this instantly puts me on starvation mode
ok why are u evrywhere
Stop it, u fucking japanophile I fukin find u on any video related to anime or Japanese cuisine or culture…
Also how’s ur day :)
Watch maggot for 2 minutes, instantly goes into throwing up mode😈
@Guido Mista man can you shut up? you joke isn't funny even if you post it on 10 different comments...
I’ve never cut a slice of bread evenly in my life. I can only imagine the pressure of cutting a top quality cut of beef.
I’m going to Japan because of this video once the pandemic is over
You've still got a good couple of years to go.
Wake up!
or just go now you pussy.., I've been traveling and eating this whole time.. just live you live and stop being a bitch!
@@dan4life8787 relax
@@dan4life8787 chill
Sometimes I come back to this video to watch in awe as the food is prepared and served.
Other times, I come back to this video only to watch the food experts in the comment section lashing out at each other while hearing the Meat sizzling.
Everytime I watch wagyu videos my feelings are: That steak costs more than that fridge lol.
I like to cook in my own way … that’s why I’ve never try these before and just enjoy watching it …
When the steak was flipped...I fell in love🤤😁
I had dinner 30 minutes ago.
I watch this video.
Now I’m hungry again!
😭😭😭
HUNGRY FOR POSTING WACK-YU COMMENTS
I need to stop torturing myself by watching these at 2 am
Me too 😩
"Suntory All-Free" is a non-alcoholic beer. If I'm gonna order a "Rare Miyazaki Wagyu A5" steak, it's gonna be the real thing.
$115 USD is actually somewhat affordable compared to other locations Aden has visited.
Fuck 115$you buy a horse bitch
@@redazi1 your pathetic, your just so so idiotic omg
Thnx jolly for the good observation 😁
im just kidding lol
This is why TH-cam comment should be disabled
Hi, yes, I'll take half a sprout and a single green bean, please
exactly: an utterly obscene train wreck of a meal for the price.....
and God forbid one little thing is "out of order" on the serving plate...lol
Its Teppanyaki, do you guys even know what that is
@@ricomoolman521 Some weird Chinese word? I dunno, I'm American, I'm uncultured!
@@ricomoolman521 yeah people who watch these have no idea what is going on. There is an equal amount of importance to the presentation and effort put in to the meal that gets lost with those who aren't used to seeing food being prepared. Otherwise, all of that would have been done in the back in western culture, they just didn't know lol
Whyyyy did he cut the fat off. Tell him you want it
When he dropped a piece and I heard the sound of a bag I thought, wtf! Did he just trash that!?
I couldn't believe that either...you could make some great stuff with that
That's as good as drinking butter
He needs to throw it in the trash because it can cause cholesterol and high blood.
i gotta say, the japanese produce amazing looking steak, but ive only seen a few chefs properly handle the meat and cook it.
How did you manage to get such clear audio in this video?
When he threw away that piece of fat at the beginning I almost cried
He did not, nothing will be wasted in high class restaurant
He will use the fat as oil
@@mr.ignorant3585 Nigga.... you can clearly hear it hitting the trash can. Are your ears good, bruh? 😅
In wagyu, the intramuscular fat is enough to cook it because of how much it is.
@@ShiggyMomo 2:58 what the fuck are you talking about ?
This is my motivation for getting rich...
TGShadow exactly 😂👌🏻😂👌🏻
@oneviwatara where is it for 100/lb?
even money cant get you a plane to japan right now :D
Stock markets
Costco now carry authentic waygu in store and Kobe online.
Wow... I hope to try something like this at least once in my life. Looks amazing.
Absolutely! Try it once, enjoy it, appreciate it and then go vegan for the rest of your life!
I am from India, I don’t eat beef but I love such videos. I wish that you get the opportunity to have it 😃
wow
You should try it if possible, but IMHO, you are not missing much. It is too rich for my palette and I prefer many other types of beef. There is no way I could eat an A5 steak that size these days. However, everyone should try it once, if possible.
@@rockkitty100 I have heard it is very rich.. no pun intended. Most of the uploads I see it is served in small portions and could understand why now.
3:15 bro just stop trimming already 😂
Reading all the comments about how much he trimmed off and thought everyone was probably overreacting...well they are not...this was obscene.
they don't throw it away, I hope...
No. They take it to the back and eat it. Its called sharing with your customers.
They use it for stock, i believe.
It's only excess fat, leaving an effing lovely j of beouf 😆😆😆😆
@@lisbethlinton3664 that and to make burgers, lean sirloin grinded with that ribeye fat will help get closer to the 70/30 ratio needed for a good flat iron burger.
What’s up with the veggies on a piece of foil
These streets look straight out of a movie wtf it looks so good
Amazing right? With all these awesome whole in wall eateries and shops. And unlike in the West no one's being rowdy. So good.
HONG TONG ALWAYS LOOKS THE SAME
The first time I ate a Kobe beef dinner on a hot cooking table, was on Okinawa in 1970.
A complete Kobe beef dinner was only $3.50.
I’m lucky to have had the opportunity to cook and serve this steak at the restaurant I work at. Let me tell you that the best moment I’ve had is when it came to slicing the beef because if there was a funky piece you had to square, trust me those trims would not go to waste at all :-)
Do you eat it?
@@Clightflightwhite ;-)
Na they fed it to the dogs 🐕 🤣. Then serve the dog 😉
I was drooling just looking at the trimmings. Must be a nice mid shift snack.
@@aceofspades4948 really bad joke mate
I'm more amazed at how clean that flat top stays throughout the entire process not even outlines of the food appear
It's probably partially frozen.
Eyes : cooking
Ears : ASMR
5:49 what's that green thing?
Wasabi root
@@MikeCheckBiloxi thank you!
After he trashed that first piece of fat, I was on the edge of my seat for every piece he cut after that not sure of whether he'd throw it away as well. Intense. Exaggerated, but still intense
Chad Chadinson Not exaggerated at all. I don’t make a habit of yelling at my iPad but, this video had me yelling no. The kids thought I lost my mind. Oh sure it’s funny now but not when I first viewed this.
I would’ve probably used that fat as oil when it’s melted
soup time Exactly! And so much more!!
soup time Matter of fact, I would use it as the % of fat ingredient for beef sausage, hamburger. Melt some for eggs and as a also as an element on top of ribs as they smoke the fat would melt and cover the ribs. OMG I am going nuts again!!!!
Boomers.
I want to yell STOP!!!!!! I'll gladly eat the "scraps."
what scraps? there were no scraps.
This guy has a freakin load of iq, he films good food like premium food then with the views he gets to film more and eat more good food like bruh-
Nothing beats a free meal specialy when it's a good one lol
Your name is cursed
@@thebruhther3708 Ni Ni
You don't need high IQ
Even if you eat expensive foods it comes out the same way😂
Poop
sad
Must travel to Japan and experience such an exquisite meal.......Anthony Bourdain loved the small restaurants in side alleys. Gorgeous steak.....gorgeous meal prep. Cheers!
Yeah, he's dead now.
@@TURTLEORIGINAL that’s why pat said loved instead of loves
SUCCULENT JAPANESE MEAL?!
@@dianepeck3290 Thanks!!!
Sure that looks delicious but have u ever tried a Bologne and mustard sandwich
With a slice of cheese that’s one of my favorite foods!
this made me spit my milk out
Thats delicious. Ok let me eat my dried fish in a corner T_T
Underrated comment
Dont forget to fry the balogne
The most perfect Wagyu restaurant that i've seen
I'VE GOT AN OUTHOUSE YOU CAN VISIT
What a quiet place there at the end of the video , japanese are so amazing 😻
So, Probably cost more than i spend on food in a month, and the veggies come on a sheet of foil??
$50? In Japan they cost 10% of what they cost in the US.
IT'S EDIBLE YOU GET TO TAKE IT HOME FOR NIBBLIN' LATER
i'm literally eating bread while watching this, help
TheDimsh OMG!!!!! Literally?!?!?!
I’m sending help! Please stay with us
Bruh same
Hello bread fam
wish i was eating bread. haven’t had it in 3 weeks on a no refined carb diet
Fresh off a stomach virus eating toast and applesauce but this got my mouth watering and stomach growling
I know that feeling. Like you've never eaten solid food in your life
THIS APPLESAUCE EATER GOT MY MOUTH GROWLING AND MY STOMACH WATERING
I have only tried Wagu a handful of times but each time has been better the last. This one looks amazing!
How would you like your steak? Rare.
OK we will cook it medium.
😂😂
It's amazing this kind of steak has only two levels, medium and all.
That was rare, steak looks more well done under natural light, that's why most american steakhouses don't have windows
Marvin Lin right
@@marvinlin5907 Steak was firm when he went to eat it that's medium