First of all it looks really tasty, I have no doubt about that, but what I like most about Japanese cooks is their pure work. They use their knives really professionally, enjoying themselves while cooking, as if they were doing art. They always wash and clean everything really polish, I enjoy watching them.
I love to watch professional sushi chefs at work. I feel as though I'm seeing an artist put their art to canvas. Each and every stroke of their blade is with precision and purpose. Absolutely beautiful.
Yeah watching something get beautifully butchered with a rice spatula somehow feels more acceptable than the dirty shithole fishmarket massacre videos lmao.
If they were professional chefs then they would not be laughing like children, but would be getting on with the job - their manager is not controlling them well.
I never ate cooked abalone but when I lived in Tokyo during the decade of the 1960s I ate it raw as sushi many times. I loved both the taste and the crunchy texture.
It was 40 years ago when I had abalones like those in US. Back then US didn't consume abalones, not even knowing what they are. Asian hobbyist fishermen used to catch(practically grab'em off rocks) them CA beaches and sell them via black markets all over. I can never forget the heavenly taste I could buy from local Asian groceries. I am going Japan this year. Thank God! At Last!
I love the Chef!!! He's my favorite on the entire net. He is good at what he does. The best!I love to watch him. The looks he gets on his face. He can make all those critters look tasty!
Incredible and fascinating. Nothing goes to waste. The entire abalone and its organs are prepared for dining. As for the shells, perhaps those could be ground up for fertilizer and concrete. Abalone has always been an expensive seafood item, even when I was a child those decades ago. In the United States West Coast, harvesting abalone was heavily regulated then prohibited due to the overfishing. While not particularly popular in the U.S., the Japanese were only too happy to import as much abalone as the U.S. could ship.
glad to see our famous bald Chef again! this guy is really good! though some Japanese commentators deslike him for his modern and not so traditional culinary techniques i think he is creative , in my humble opinion you can always be classical style and/or you can also modernise or even fuse as long as you keep respect to all styles!
Probably because of the rice, I don't know how good his rice cooker is, but traditional chef usually don't use rice cooker because it will have crunch rice and overall quality is not very good.
I like him. he respects history, but doesn't turn away from modern conveniences, like a "steamer oven" or plastic wrap. But honstly, I love that deadly serious expression he gives when he's holding up the Abalone on the chopsticks, it's like "dude are even watching?! this is SERIOUS!"
Abalones are good. They're actually sweeter when eaten raw than boiled. You dip it in a chili sauce and usually better when eaten with vegetable side dishes.
Mainly gave it a like because of the Chef's face! Abalone or Paua in NZ tastes pretty good, prefer it withought sauce and cut into cubes freshly cooked from the sea.
Omg this reminded me when me and my cousin went to ihop. She ordered buffalo chicken tenders. They didn’t offer bbq ones so I asked if they could do that and the waitresses acted like the never hear of that before 🤣
I think to response you from my view. Sometimes, food is just to survive in the history. Japanese live with most seafruit around them. So the first ancient people discovered. From generation to generation, people is used to this kind of food.
same goes for cows, chickens, pigs. You spend your life eating slabs of meat from windixie and you forget we had to kill a life to get you that slab of meat
honestly, it looks like a snail... its not much different to how the french eat snails and frogs, or the spanish eat their clams in paella. ofc to the common western capitalist, this looks alien like since they dont get to see how their food is prepared. they only consume the end product.
Едят всё что движется! Работа шеф повара загляденье,любит свою работу. Он как художник,только с ножом.Нож действительно поразил своим размером и остротой.Это искусство,браво!
@jahnavi nath Forgive me but not everyone is gonna just eat plants, okay? And you are I'll mannered to suggest that he or she may not care or may not remember that a life was taken to get those 3 bites. He or she obviously knows that a life was taken. You aren't telling anyone something special. You are wasting everyone's time with your vegan or PETA bullshit. Don't watch videos involving life being taken if you are so fucking sensitive about it
Tourist snail: "Dude relax. Its just one of those human documentaries on snails. We're too ugly and disgusting looking for them to eat us." Japanese snails: 😨
Cooking Life TV It's abulon. It's a living animal. How could it be yummy? The true is that is disgusting the way they put it in boiling water, while they are still alive.
Love this guy and all his facial expressions. By far my favorite when it comes to these videos.
Yeah. He is my favorite. Very good technique and he gives a good show.
Und er ist soo Cool 😎
First of all it looks really tasty, I have no doubt about that, but what I like most about Japanese cooks is their pure work. They use their knives really professionally, enjoying themselves while cooking, as if they were doing art. They always wash and clean everything really polish, I enjoy watching them.
Their cooking is an art!
Im agree with you
Makes me feel not so bad for being OCD
I love to watch professional sushi chefs at work. I feel as though I'm seeing an artist put their art to canvas. Each and every stroke of their blade is with precision and purpose. Absolutely beautiful.
Dude it's a fish getting butchered alive calm down.
FYI I'm not an animal activists
liver flavored rice
DISGUSTING
Yeah watching something get beautifully butchered with a rice spatula somehow feels more acceptable than the dirty shithole fishmarket massacre videos lmao.
If they were professional chefs then they would not be laughing like children, but would be getting on with the job - their manager is not controlling them well.
@@pabrennan6877 You don't need to be devoid of emotions to become a professional chef, chief.
I never ate cooked abalone but when I lived in Tokyo during the decade of the 1960s I ate it raw as sushi many times. I loved both the taste and the crunchy texture.
CRUNCHY?!? 🤯
I'm going in.
are you still alive
Please keep coming back to this chef.
He's cool af.
It was 40 years ago when I had abalones like those in US. Back then US didn't consume abalones, not even knowing what they are. Asian hobbyist fishermen used to catch(practically grab'em off rocks) them CA beaches and sell them via black markets all over. I can never forget the heavenly taste I could buy from local Asian groceries. I am going Japan this year. Thank God! At Last!
I love the Chef!!! He's my favorite on the entire net. He is good at what he does. The best!I love to watch him. The looks he gets on his face. He can make all those critters look tasty!
Me too.
Incredible and fascinating. Nothing goes to waste. The entire abalone and its organs are prepared for dining. As for the shells, perhaps those could be ground up for fertilizer and concrete. Abalone has always been an expensive seafood item, even when I was a child those decades ago. In the United States West Coast, harvesting abalone was heavily regulated then prohibited due to the overfishing. While not particularly popular in the U.S., the Japanese were only too happy to import as much abalone as the U.S. could ship.
The shells are used to create 'mother of pearl' jewelry and decorations, or ground into a shimmering powder for use in art products and cosmetics.
After watching this, I recognize the shell as being a soap dish my parents used to have when I was a child.
0:43 when you want to leave the bus, but there’s too many people
Ooohhh lol
Hahaha
😂😂
You're noobed
Holy- lmao
I like how japanese make every single things look tasty
14:25 sir that's not a knife, it's *sword*
No it's a katana
Sir, overall it's will KEEL 🙂
True
Cutting edge cooking👨🏻🍳👍
It’s name is “TINKO”.
This is going to be on the test!
Chef has "EXCELLENT" culinary skills and those knives/sword are extremely SHARP!! 🔪🗡😄👏🏾👏🏾👏🏾👌🏾👍🏾❤💯
So nice to see a chef so clean and precise with his cooking and handling of food. Even though I would never in a million years eat one
why?
@@prettylychee4670 Many reason:
1.allergic
2.hate seafood
3.disgusting
15:07 Can't tell if I'm being served or challenged...
I didn't stick around long enough to find out (scared)
XDXDXD
NEW CHALLENGER!!!
@Jason Yang Wtf it avtually tasets good
shokugeki!!
Wow! a lot of a live fish and seafoods. Very delicious. Thanks for sharing my friend
glad to see our famous bald Chef again! this guy is really good! though some Japanese commentators deslike him for his modern and not so traditional culinary techniques i think he is creative , in my humble opinion you can always be classical style and/or you can also modernise or even fuse as long as you keep respect to all styles!
Probably because of the rice, I don't know how good his rice cooker is, but traditional chef usually don't use rice cooker because it will have crunch rice and overall quality is not very good.
adham hussein I’m not japanese. I’m asian tho. I can see why people would hate that but I think he’s still a neat chef.
I like him too, I'm not a gourmet, I can't even differentiate between very good rice and good rice so I won't mind :D
I like him. he respects history, but doesn't turn away from modern conveniences, like a "steamer oven" or plastic wrap. But honstly, I love that deadly serious expression he gives when he's holding up the Abalone on the chopsticks, it's like "dude are even watching?! this is SERIOUS!"
IRON CHEF!!! FUKUI-SAN?!!!
Abalones are good. They're actually sweeter when eaten raw than boiled. You dip it in a chili sauce and usually better when eaten with vegetable side dishes.
Nasty as fuck
they hardly require a dang SWORD to slice them
I like the detail of this presentation.
The care and finesse the person is putting in the knife work is amazing.....
4:15 if you know what I mean
Lol:v
Red Vanderbilt lol😂
What do you mean sir?? I really dont know... 😶😶😶
Wow man
Hey 😂😂
I love the chef and his facial expressions 🤣❤️
14:16 that face
Dont forget that bowtie!
15:07
😂
Jeffrey Ho That is service!lol
gotta love that chef
Everyone talking about vaginas but that look he gave at 14:17 is terrifying 😂
This look like VAGINAS and the GEODUCK look like PENIS!! 🤭
Over used V....lol
LMAOO YES THAT LOOK HAD ME DYING!
@@kanaualeatorio3646 everyone know that geoduck look like a huge penis
If I ever go to Japan, his restaurant would be on my list! 😋🤤
I agree.
14:53. Thats an awesome blade 2 cut nice perfectly smooth slices!
i thought that was a katana when i first see it lol
A blade so sharp it doesn't need to be sharpen again.
@@ripelemon259 My first thought was that it was based on wakizashi (the short sword that sometimes accompanies a katana).
HAHAHA love the chef's expression 🤣🤣 So funny..
Mainly gave it a like because of the Chef's face!
Abalone or Paua in NZ tastes pretty good, prefer it withought sauce and cut into cubes freshly cooked from the sea.
15:09 me when I’m finished test and sent to teacher
14:16 chief expression super 😂
Wah ini makanan enak ni.. pertama makan di rumah teman langsung ketagihan..
That is such an awesome chef sword ⚔️ for such a small shell of a creature.
14:17 When not even the chef knows what he’s serving
Me when I open the refrigerator and dont know what I want
lol yeah he had that look "wtf is that sh*t ?!"
Omg this reminded me when me and my cousin went to ihop. She ordered buffalo chicken tenders. They didn’t offer bbq ones so I asked if they could do that and the waitresses acted like the never hear of that before 🤣
Hahahaha!!!
😄😄😄😄
Am I the only one wondering why he needed the sword of Gryffindor to cut that thing?
Trisha Kauffman because they cut in one smooth cut to prevent bruising the flesh.
Normal knife doesn't have enough length to cut it in one swoop
So that way they can say they worked harder than they really did and that's why it cost $75 for only 2 slices of an already small animal
Or why he used this big behind wooden bowl to stir up that lil Taste of rice
@@Jtworthy1 stick to your KFC.
I want to know who the F looked at that and thought, oh that looks tasty.
the chinese of course💚it's all love
I think to response you from my view. Sometimes, food is just to survive in the history. Japanese live with most seafruit around them. So the first ancient people discovered. From generation to generation, people is used to this kind of food.
Thet look tasty and THEY ARE TASTY
same goes for cows, chickens, pigs. You spend your life eating slabs of meat from windixie and you forget we had to kill a life to get you that slab of meat
honestly, it looks like a snail... its not much different to how the french eat snails and frogs, or the spanish eat their clams in paella. ofc to the common western capitalist, this looks alien like since they dont get to see how their food is prepared. they only consume the end product.
My dirty mind 😂😂😂
No.. That doesn't look like that 😅😅
😂 same
@@josephnevin doesn't look like what, hm?
😂wtf
😂😂
I had abalone before in Hong Kong in a restaurant and it was amazing. It’s not cheap, but it’s a delicacy and very tasty.
Wow, real abalone. I haven't had that in years. That looked so good. I bet it cost a fortune for those two slices.
The shell is so beautiful! The only thing I liked!
It looks so tender and delicious😋
I love the faces he makes tho 😂😂❤❤
Those shells are beautiful!
Very fresh and big abalone, 3:50 water no hot ?
Looks tasty I'll try it😋
Ivar Rasmussen wtffff
@@staraspect1118 wtffff what?
@@staraspect1118 you’re white and prob only eat chicken
@@oao7129 bruh how you gonna say he eats fried chicken just cause he’s black! U racist??
Oh hey I have one of those shells! I’m sure I do it’s very pretty inside
0:42
I imagined what would happen if they all puffed themselves up at the same time and started giggling.
You're noob
....Шикарный шеф-повар!!! Настоящий самурай!!!!!)))
I love this chef! His expressions are priceless!🤣🤣🤣🤣🤣
Luv this guy with bow tie! And I always thought abalone was tough, it sure looks fantastic here
4:11 must feel good
You had a dirty mind huhh
a German in Tokio : i am hungry
Japanese Cook : here's my Katana Sword
so funny 😕😕😕
The German: *sweating*sir, sir! I just ....
Japanese cook: slice open the live abalone
woooow. great chef skills!
4:15 my wife likes that
AHAHAHAHAHAHAHHA
日本人の俺でも意味わかって草
Hahahahahaha
Haha :)))
LmFAO,.,., every woman loves it
I love this gangster chef 👍
すごく手間と時間をかけてアワビを安全に美味しく提供してくれて、、、た、大将⁉️🤣いきなりの顔芸🤣かわいい
Едят всё что движется! Работа шеф повара загляденье,любит свою работу. Он как художник,только с ножом.Нож действительно поразил своим размером и остротой.Это искусство,браво!
All that preparation for just three bites?? Demm
Fr fr!
@jahnavi nath shut up
@jahnavi nath Forgive me but not everyone is gonna just eat plants, okay? And you are I'll mannered to suggest that he or she may not care or may not remember that a life was taken to get those 3 bites. He or she obviously knows that a life was taken. You aren't telling anyone something special. You are wasting everyone's time with your vegan or PETA bullshit. Don't watch videos involving life being taken if you are so fucking sensitive about it
Force vegetarian=idiot
The more finesse they show the more you pay. It's all about the money 😂
what is the name of this chef? Please say! He gives me the greatest delight!
Those abalones look so delicious. They must be worth a small fortune, being so big.
I waited for some two slices,😅 what happened to the other abalones?
😭😭😭😭
Probably served to other customers or made into other dish
Never tried abalone but that texture looks tasty.. how does it taste?
4 abalones when serve only 2 slice 😎
8
And its expensive
I love to watch him, he's my favorite👈
What a gorgeous knife 🔪
I love that knife, or sword whatever it is.
Yeah ok. You keep those two slices and give me the rest!🤔
🤣
😏
🤓
Hahahahah
It doesnt go to waste.
He’s a total ham for the presentation, and I love it!
*Netflix: you still there?*
*me with someone’s daughter* 4:16
15:20 LIKE JELLY
Mashrooms
My account : 014 BCA ,0030768809 MARIA HESTINA, TRANFER FOR ME IDR,8JUTA
Clean, and delicious
They remind me of something I just can’t put my finger on it lol 😂
Well this reminded me of something that a person CAN put a finger on...
Or in?
Lol
@@mattrivera156 It migth bite:)
@@aliaguerin1266 realll deadly one so to speak😂
14:15 Nothing beats a yakuza chef stare LOL
I would never eat this, but it is beautiful to see.. and Ima big sushi fan
コメ欄の外国人の方達は想像力が豊かな様で……
どこにでも出現する俗な少佐殿 アワビであれを連想するのは万国共通だったのか...w
日本料理において祝い事などで使われる貝類は性器を表しているという歴史があるのであながち間違いではないかも。
Who is this guy; he is the best his expressions are priceless; does anyone know his name
I did a little digging around on google. Chef's name is Takayoshi Watanabe!
Moonrise thank you
food master. I like your videos.
0:43 LMAOOOOooo that pufferfish trying to get out 😂😂😂😂😂
Poor Abalone, it thinks it's getting a massage but actually it's going to be sliced !!
the last massage of it's life
このマスターはそこでサーブできますか？ 私は彼の丁寧な料理が本当に好きです、私は試す機会を見つけたいです
Two slices? Id go for ramen
_I believe Achoo is gonna take the rest home and fix himself A-bolone Sammich. 0.o_
@Valerie Shih no man they have an abalone farm
14:16
ボケてるのかマジなのか
Ban Tamee Restaurant+Vintage Shirts Chiang Rai I encourage you to continue making fun clips and gain millions of followers quickly.
Yakuza sushi bae is back!!!!
I love this nickname and I fully embrace it
Hummmm parece bom demais 😋
Credo
MISERIDICODIA
i love those abalone. looks so delicioius.
That is my favorite sushi chef. Does he have a TH-cam channel? What is his name?
Shocks. I waited for so long then just only two slices of abalone.😂
Fr tho why is nobody talking about that, thought I was the only one
I like the bowl it was served on… cool.
2 slice and a spoonful. Still fkn hungry papi
Swanson “ give me all abalone and bacon you have”
*4 Abalones gets picked*
The others : ._. thank jesus
Such an interesting looking creature.
14:17
急にそういうのやめろや
笑ったわ
че ты там накалякал?
that face , feels
@@Корвус-у2м что-то там про мамку свою
コメ欄日本人いなくて草
LMAO me too
Todos os dias antes de dormir, tenho que ver como um alien se transforma em algo apetitoso
Hauhauahuajau estou aqui agora vendo esse alien servido em duas fucking fatias antes de dormir 😂😂
@@Simone-cu9sp é um caminho sem volta acompanhar esse canal kkkkk
@@papoedc sim, já viciei total kkkkkkkkkk
Até agora eu não entendi oq é isso kkkkk
VIELEN LIEBEN DANK...FRIEDEN und FREIHEIT...
Tourist snail: "Dude relax. Its just one of those human documentaries on snails. We're too ugly and disgusting looking for them to eat us."
Japanese snails: 😨
Actually I doesn’t know name of your food but look so yummy 🤤
@@mathclass6614 wow
Cooking Life TV It's abulon. It's a living animal. How could it be yummy? The true is that is disgusting the way they put it in boiling water, while they are still alive.
HAHAHAHA I’m so evil
Norma Beatriz Alvarez just taste it gurllll.
These are not cooking shows; these are shows about cooking.
Хочу похудеть. Поэтому смотрю японскую, китайскую, ветнамскую кухню и ...отлично! Аппетит проподает! 👍😀
Везёт. * Печально жую хлопья с молоком*
Это гигантские улитки что ли?
Как чисто и аккуратно вы готовите свои вкусняшки! А подача блюд это вообще вызывает восхищение, я бы с удовольствием у вас покушала! 😋🥰
Хуясе, бояре, кушают они...
Some of them are still moving after getting torn off their shells.
Are they actually still alive in huge pain and slowly dying? Or is it just nerves?
Why does it matter? They keep them alive as long as possible so the meat stays fresh.
Yum yum❤
In philippines they have like that too
Marsh Mallow kadiri pero masarap parang...😈👌
Anong lugar?
Oyyyyy bad yan
never heard of that. Anong tawag diyan?
@@maryelainecabaraca6187 Abalone