Japan's best eel, outstanding chef’s skill, eel Don!”Kyogoku Kaneyo”
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- เผยแพร่เมื่อ 6 ธ.ค. 2019
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“Kyogoku Kaneyo” was founded in the early Taisho period.
It has a history of 100 years and still maintains the retro appearance at that time.
Unagi is a very popular food in Japan.
The specialty is an eel don with a large japanese omellet on top.
"Three years of skewering, eight years of cutting,It takes a lifetime to learn how to grill”
We would like you to appreciate the taste of skilled cooks.
Cooperation: Kyogoku KANEYO
Address: goo.gl/maps/sahkfJCjB8CmWC2r7
Business hours: 11: 30-21: 00
Regular holiday: Open all year round
In-store dining: possible
Takeout: impossible
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#eel
#japanese food
#live eel - แนวปฏิบัติและการใช้ชีวิต
調理簡単そうに見えるけど習得の難しさを表した言葉で「串打ち三年、裂き八年、焼き一生」ってあるし相当な努力をされたんだなって思う。
日本の食がこういった職人さんの技術に支えられ、美味しくいただける。板前さんに感謝します。
his skills with knife is amazing!
So fresh its still wiggling in my belly...
職人ってほんとに凄い
Perfect knife skills...three cuts and two Filets!! Respect 💪🏽
Incredible knife skills with a tanto!
Those skills would make crocodile Dundee worried.
Não tem como não ficar com água na boca!
Perfect sounds cutting 😍
This is art.
It's weird how vegans haven't responded to this yet
Japanese people are so skilled!love it!
Thus video really make me feel hungry every time ive been watching this!😋😋 he has a God level cutting skill 😱😱
With he don’t rinse this
I remember eating grilled unagi in Kyoto. It was a pretty expensive place and the only reason we got to eat there was because of my aunt in Japan (it was her treat). I had cheap unagi before this so I was able to compare the difference. The taste of the fish was so clean! It's the only description I can think of and it just blended well with the sauce.
If you want to try this dish, go to a really well known place and be prepared to spend some cash. It's worth it!
yeah u can tell the taste of expensive one and the cheap one. its so diffrent
cheap and expensive for you it's 4 and 5 dollars
仕事が丁寧ですね❇️
One of my favorite Japanese dish of all time!
Eel is Lee :)
すげえ早い…尊敬する。。
すっごい綺麗な手さばき
感服です
仕事が丁寧で見てて気持ちが良い
Muita habilidade - 🇧🇷
おくえ?
骨をすく音最高ですね。
鰻捌いてる動画沢山ありますが、凄く仕事が丁寧なのがわかります。
This was my first time actually seeing a eel being prepared and cook/ barbeque over a open fire!! Very interesting indeed!! This chef was phenomenal and his knife skills were simply Amazing!! Thanks 4 Sharing👏🇺🇸👏
Se ve muy apetitoso. Buen arte culinario.
Saludos cordiales desde Coltauco-Chile...🇨🇱
as impressive as that eel is, the omelette is a tour de force. It took me preparing a thousand omelettes to get a fraction of what this chef accomplished
家族で京都旅行行った時に食べました。
昔ながらの食堂という感じで賑わっていて、凄く美味しかったです。
Классно, с большим удовольствием попробовал бы этот шедевр! Самое интересное что от живой рыбы до конечного продукта всё делается в одном месте, это в наше время очень большая редкость! Молодцы ребята, очень интересно и познавательно!
卵焼きが最高すぎる
卵焼きとタレだけでも美味しそう🤤
11:17 smooth transition
wow amazing
This is so cool love it....
去骨的聲音很好聽
I prefer the other style unadon : 3 large pieces of grilled eel without egg omlette over sauce dripped rice plus some pickles and miso soup, simple but yummy 😋
Ahhhh.... another excelent choice !. 😙😙😙
何回か行ってるけど実際に捌いてるところは初めて見たな☺️
うなぎはもちろん言うことなしですが、中庭が素敵なお店ですよねぇ
Exacto, eso hace la diferencia
No hablo taka taka
Согласен
çok iyi
I love how myticulous and how gentle the chef is cooking the eel. My mouth is watering now!
That is god level fish cutting skill . Iam amaze by it and the working style is professional.
This vid pop up after i watched the anime "Isekai izakaya nobu"
のぶ見てたんだ！うなぎ出てくるからね！
10:13
瓶に戻した時の「コポコポッ！」っていう音がたまらない
美味そう食べたい
捌き方は江戸前、某有名店で修行したのかな。
卵乗せるのもう巻き風で関東ではありえないでが、なによりも美味しそーーー♪
Yo viendo a la 6 am. Ya me dio hambre 😋
串うち三年、裂き八年、焼き一生と呼ばれる鰻でこんな美しい仕事をするのはホントに職人技
裂きなげぇ
正直どれも一年、一生懸命やれば出来るやろ。
日本て無駄な年功序列みたいなんが強すぎるから、自分を追い越されたくない人が修行と名付けて成長遅らせてるだけな気がするわ
@@THEXHORN 論点ずれてるぞ
@@THEXHORN 論点ズレてるしさ 残念だけどそれは違うよ 人によってはできるまでに時間がかかる さらにこういうお店は長い歴史の中で同じ味 同じ見た目の料理を出し続けてきた これはどのお店も同じだけども いきなりやらせてクレームが出たりしたらいけないから 見習いから修行として指導するんだよ 和食店とかってそういうものだよ 1年でできる訳じゃないんだよ あと、年功序列とか言ってるけど 長い歴史の中で伝統と味を守ってるんだからそういうのは残る 成長を遅らせてるとか言ってるけど それは無い もし遅らせてるなら 会社だってゴミ替えとかを新入社員にやらせないよ
あっという間過ぎて鰻もビックリしとるやろうな
Seperti ini tutorial nya untuk membersihkan belut!? Oke makasih
That's really satisfying to watch
The cutting skill is awesome
He's cut look so simply and easy, now im practic, damn its so hard man
It's years of experience and practice 😍😍
Ask Jon Snow, Ms. Stark. I thinks he knows how to do it.
2 years, everyday, you'll be good as him
me too :(
it's very hard, i messed it badly
Ask ramsay, he is the best you could get on westeros
焼いてる人の手も美味そう
www
Terlihat mungil tp gizi nyaaa yummi 😁😁
自分もうなぎ屋で10年修行してました
久しぶりにうなぎの捌きを見ると捌きたくなってきます
もはや芸術やんw
Beautiful cuttings. This back style open is Tokyo (Edo) style. Samurai de Tokyo didn´t like the impresion of Harakiri. Osaka style is oppsite side.
Complicated...but it's unique...art. brilliant masreing cooking
為什麼第一次烤完，刷醬前要先蒸呢？
00:50 the eel looks like "m I dead?" (surely its head was chopped off)
こんなの絶対に美味しいに決まってる
鰻食べたい🤤
こんなに丁寧に作られているんだから、旨くない訳がない。
I just learned how to cut up an Eel. Pretty cool.
Caught myself breathing hard towards the end of the video 😆😆
美味しいですね❗
食べたいよ
インドネシアからきました
✌🇮🇩❤🇯🇵
Bacot
@@atallahraihan478 no kata kasar
@@atallahraihan478 stres
Oishidesune
Tabetaiyo
Hehehe untung gua ambil kelas bhs jepang semester lalu
Indinisii kiri kimishiti, chanel indo kok ngomong jepang
this shop is nearest my home , my favorite dish , very neat shop and very delicious , i asure you
needle right between skin and meat, some serious skills, sooo satisfy
and look at the fat came out from the meat, look at him dipping the sauce, the color, you know it’s gonna be SOOOOO GOOD
tho the out focus made me crazy.
影片中最值得證明其價值的地方是「用炭火烤鰻魚」這一點，雖然等待時間比較久（至少半小時），但可以讓鰻魚肉緊實，味道更濃郁。
有許多鰻魚店為了節省時間，都用瓦斯爐火烤鰻魚，但就會讓鰻魚肉鬆弛並參雜著瓦斯的味道。
還有那種碳香令人無法自拔
2:18 the sounds of that Ice :O
Thank you for sharing
Wow incredible knife skills
まだ？若い頃，雑誌記事で観ました。動画配信は、初めて観ましたが歴史在る名店ですね。きかいがあれば伺いたいお店です。
No te entendí ni vrgas
凄いの一言しかありません
Satisfying
I would love the recipe, what was the liquid he poured on the rice? Thanks
Its art
捌いたことない人でもわかるんだろうけど捌いたことある人なら尚更わかるこの凄さ
Now I'm really hungry from watching this 🤤🤤🤤
ここ中学の修学旅行の時自由行動で行ったなぁ、もちろん最高に美味しかった
Eh?
Wow mantap jd pgen coba nih
Iyo cok
iya njirrr
Meanwhile in the UK, eels are boiled in plain water and jellied with manufactured gelatin.
Sound disgusting
love this channel.
I will bring extra rice for that dish it look delicious
技術もだけど丁寧ですねー
thats some high level knife skills damn
looks so great, absolutely try some during my next visit to japan
Wow 🤩 it's seem so delicious
TH-cam recomendation algorithm to draw my 2AM attention is still a mistery.
Totally
Are you in Japan?
He really takes care to remove the belly burn, much more than I've seen other chefs do, much respect
Se essa é a melhor, então não posso deixar de perder.
捌かれるときに「あぁ〜」みたいな感じで口開けるとこ何回もみてまう
the eel opening its mouth when torn apart is just....terrifying. But the result looks pretty good.
Yeah,... but that's how you process eel. While it still alive. And that's why they put it on ice before cutting.
Make it more easy to handle, to preserve the the texture. And the knife they using wow !, very sharp !.
これ捌きもそうだけど、串うちがめちゃくちゃ難しいんだよな…
素早く皮の際を通すのがほんと難しい
すんごい早いきれい
このスピードと綺麗さ手に入れるのにどんくらいかかるんやろ
Holy the ASMR took me unguarded
i see, ishiki-senpai must been train to this guy
Souma
簡単そうにやってるけど、うなぎ捌くのはほんとに難しいんだよな〜
途中決まったところで刃が止まるんだよ〜
That is so ealycious 😊
最高～～～
Damn that eel looks so delicious, just by looking at how he picked it with the chopsticks you can tell the amazing texture it has. The rice and the omelette are not in the same level
ウナギを我が子のように丁寧に扱っている様子に愛情を感じました
我が子？ええっ！？
我が子を、、、、捌く、、！？
Wow thats eeltastik 😍😍😍
Wow, Good movie!! Could you please let me know which camera do you use for this video?
一つだけ分かることは美味いって事だけ
スーッて切られてる時のウナギ口開いてるの見て一緒になって口開けてた
ϵ( 'Θ' )϶
I love the way he cleans it
这真的太棒了👏