I remember watching Chef Atsushi Kono in the Omakase and prime time series. Using the part that's usually thrown out is such a great idea because not only is it cheap, it is also delicious and can introduce many people to things that maybe they have not tried yet. It's great to see chef Atsushi again and see the progress since the last time he was shown
The camera work and editing at the end was amazing! It has a dynamic vibe to it that's influenced by the chef's admiration for hip pop and breakdancing
It's great to see this guy in his own restaurant after the Omakase and Prime Time episodes. And that he's still so dedicated to this craft of using all the parts is inspiring to see.
I’m very impressed to watch Mr. Kono’s delicate & careful work with passion. He uses up whole chicken by taking advantage of every parts. At any rate, this movie makes my mouth water.
One of the most likable chefs I`ve seen on this chanell. I absolutely love how he uses as much of a chicken as possible. Always hurts me to watch how much food do the luxary restourants throw away.
I remember an oilder video on Chef Kono, maybe several years ago. His confidence and skill have grown so much since then. Definitely going to make it a point do visit Kono on my next trip to NYC.
I remember this guy just being a chef in a Yakitori restaurant on an old episode. I also found out he’s a breakdancer and rapper. Now he’s owning his own place! It’s awesome to see this and congratulations to this guy!👏🏻👏🏻👏🏻👏🏻👏🏻
different parts of animal always have offer different texture and flavors but the fact is that they are seem to ew by the USA. They often get toss in for hot dog meat
It's hard to find a great chef like Mr. Kono in Japan. It goes without saying that the food is delicious, and the process of cooking is entertainment. The impression I got when I ate his food before was exactly the fusion of Zen and dance.
Been watching his works in many videos for many years and was glad he's still looking good. Also, as the video of him breaking down the chicken from many years ago had been my tutorial for making my own yakitori, still hoping that one day there would be a video tutorial of just him demonstrating the whole cut process again.
Some parts....no. But most of this Yakitori is so great and would love to visit this place. These chefs are so skilled. Sushi chef level but with chicken and other poultry.
I do not wish to take anything away from this chef with my comment. I feel that the serving style is nearly as important as the chef's skills. By having each component of the bird served separately, the nuances of the different pieces is allowed to shine, above say a roasted whole bird. That said it takes a chef with the skills, knowledge and understanding to execute the concept, I'm definitely putting a yakitori joint like this on my bucket list! In otherwords, like any great chef, this guy fully understands the qualities of his product and how to get the very most from it.
Just picked up a Japanese Konro grill and everything to do Yakitori at home here in Miami. Been on my list ever since visiting Hiyoko Yakitori in Mexico City. Date nights gonna be LIT AF - first step is perfecting my tare :)
I don’t drink. Idk why or how, but one day, I started hating the taste of alcohol. Anyways, in a lot of izakayas/yakitori places in Japan, they require you to order at least 1 beer or alcohol when you sit down. My cousin warned me about it. But she loves drinking. I’ll just pass her mine when we do go one day. 🤣
What he said about male chickens is true. The flavor is there and it's honestly deeper than female chickens, but the meat from a rooster is so tough, it's like chewing through rubber bands.
I remember watching Chef Atsushi Kono in the Omakase and prime time series. Using the part that's usually thrown out is such a great idea because not only is it cheap, it is also delicious and can introduce many people to things that maybe they have not tried yet. It's great to see chef Atsushi again and see the progress since the last time he was shown
I miss prime time ;-;
Where I'm at now, fried chicken crown is everywhereee
Also the ovaries are kinda expensive here... 😭
@@kintokisaFilipino?
When you ignore your bias, eat the whole thing you killed, you'll grow to respect; the mundane things that feeds you.
The camera work and editing at the end was amazing! It has a dynamic vibe to it that's influenced by the chef's admiration for hip pop and breakdancing
i feel like someone says that every time, but hot damn this time it really was something. That ending sequence was so satisfying to watch
indeed, props to the whole production team and of course hip chef that adds so much flavor to this video (no pun intended)
Agree. Great video
And also the intro!
everything here is superb! great story together with the production! 🔥
It's great to see this guy in his own restaurant after the Omakase and Prime Time episodes. And that he's still so dedicated to this craft of using all the parts is inspiring to see.
11:56 That fan-to-pepper-grinder flip transition was so smooth
Right. I notice that too..
I never get tired of see Chef Atsushi Kono on TH-cam. Just a very nice guy glad to see himself at his own place.
I’m very impressed to watch Mr. Kono’s delicate & careful work with passion. He uses up whole chicken by taking advantage of every parts.
At any rate, this movie makes my mouth water.
One of the most likable chefs I`ve seen on this chanell. I absolutely love how he uses as much of a chicken as possible. Always hurts me to watch how much food do the luxary restourants throw away.
One of my new favorite episodes!
Such a nice guy who loves his work and always keeps up the spirit to make his customers happy😮💨
What this man is doing is art. Perfection.
I remember an oilder video on Chef Kono, maybe several years ago. His confidence and skill have grown so much since then. Definitely going to make it a point do visit Kono on my next trip to NYC.
Love this edit! Really shows the vibe of Chef Kono and the restaurant. It’s a must visit for anyone wanting to try top Yakitori in America!
I remember watching an Eater video 4 years ago back when Chef Kono was with Torishin in NY.
Good to see he has found a new home.
I remember!! He has one in Vegas now!
5:04 "So creamy" lmao this took me out
Also, that closing scene was so cool. Bro's style was on full display. Top tier.
This is the best guy I’ve seen on this channel. The chicken is amazing
"if not delicious, people not give me smile" sums it up
My compliments to the chef and Eater. This episode was top tier!
I love this man's philosophy on cooking and life in general. Very inspiring, a true master of his craft in action Chef Atsushi Kono 🙏
Favourite food channel on TH-cam
if there is someone who can convince me to eat chicken testicles, it's this guy
Chicken testicles is regularly served in churrascaria, its definitely one of the better things on the menu
Indeed, it sounds kinda nice when he is explaining it
It will make your thing bigger and stronger, lol.
Although that ovary is a no go
Chickens don't have testicles.
This looks absolutely ethereal.
I remember this guy just being a chef in a Yakitori restaurant on an old episode. I also found out he’s a breakdancer and rapper. Now he’s owning his own place! It’s awesome to see this and congratulations to this guy!👏🏻👏🏻👏🏻👏🏻👏🏻
Chef Kono is back!! Love it Eater!!
Yes! That is my favorite part of the chicken. The oyster of the thigh is tender and very juicy.
What strikes me most is how happy he is making this involved cuisine...
I never saw anyone use all part of chicken like this guy. Zero waste.
Great chef.
Yaki Tori is underrated part of Japanese cuisine, so many textures and flavors all from one animal.
different parts of animal always have offer different texture and flavors but the fact is that they are seem to ew by the USA. They often get toss in for hot dog meat
@@kenfern2259 American ew at everything that's not a burger.
@@tuanang7889 pretty much
It's hard to find a great chef like Mr. Kono in Japan.
It goes without saying that the food is delicious, and the process of cooking is entertainment.
The impression I got when I ate his food before was exactly the fusion of Zen and dance.
高級店行った事なさそうでかわいそう😢
高い店行けばこのレベルの人がうようよいるよ
Nothing goes better with beer than chicken Yakatori dripping with teriyaki sauce and sriracha.
I’m not a big soup guy but that smoked pumpkin soup with chicken and uni seems life changing
Been watching his works in many videos for many years and was glad he's still looking good.
Also, as the video of him breaking down the chicken from many years ago had been my tutorial for making my own yakitori, still hoping that one day there would be a video tutorial of just him demonstrating the whole cut process again.
@GiftEater... Okay. Stop with the scam
You should look at YakitoriGuy, he does an amazing job breaking down the chicken.
@@bobodapopper okay. Gonna go check it out
Love his accent, really enjoyed his explanation.
EXCELLENT THIS IS ART OF FOOD NO thrown out KEEP IT GOING
Proud of this chef he came a long way
Some parts....no. But most of this Yakitori is so great and would love to visit this place. These chefs are so skilled. Sushi chef level but with chicken and other poultry.
Japanese cuisine is far superior to other cuisines ! Love it !
Cheers from San Diego California
Beautiful Dish and inspiring others like me Asian living in Australia. Brilliant 🤙
It's Astonishing, the amount of Prep that goes into his dishes
I wish there was a higher quality than the 1080p, it looks blurry or rather artifacty sometimes. But other than that another great episode.
Such a cool smart chef!
Bboy too, wow!
I do not wish to take anything away from this chef with my comment. I feel that the serving style is nearly as important as the chef's skills. By having each component of the bird served separately, the nuances of the different pieces is allowed to shine, above say a roasted whole bird. That said it takes a chef with the skills, knowledge and understanding to execute the concept, I'm definitely putting a yakitori joint like this on my bucket list!
In otherwords, like any great chef, this guy fully understands the qualities of his product and how to get the very most from it.
I want to come to his restaurant, looking at him cooking while playing bboy music, must be amazing
Been wondering when this guy will get his own video, ever since Prime Time.
Just picked up a Japanese Konro grill and everything to do Yakitori at home here in Miami. Been on my list ever since visiting Hiyoko Yakitori in Mexico City. Date nights gonna be LIT AF - first step is perfecting my tare :)
To us, he is Chef Atsushi Kono. To them, he is Atsushi the Impaler.
It looks so delicious‼️
shoutout to a camera man and editing team
いつも瞳がキラキラしていて、真っ直ぐで素晴らしい方である
I recommend for anyone who hasn’t been to get a reservation! The seatings book up fast!
I'm in awe.
Damn that ending scene dope af! good to see him again after few years ago discovering him here at the omakase series
How awesome is this for sure!! 🍽
I really like this chef 👍
the skewers looks so mouth watering
great capture my friend
Omg i watched him years ago! Hes a master
I’ve seen this guy on TH-cam before. It’s gonna bug me now but this some 🔥
Lol when he's explaining the texture of the testicles being so creamy... Im like, word? Creamy?
I really respect chefs who uses every part they can of the butchered animal..
I think I'm a different person after watching this. Blew my mind.
wow the editing on the video was much better this time
I don’t drink. Idk why or how, but one day, I started hating the taste of alcohol. Anyways, in a lot of izakayas/yakitori places in Japan, they require you to order at least 1 beer or alcohol when you sit down. My cousin warned me about it. But she loves drinking. I’ll just pass her mine when we do go one day. 🤣
Very Cool! I am proud of you as a japanese bussiness man.Enjoy your life in other country!
I love smoke from burning trash. It is delicious.
He's amazing, can't wait to eat at his restaurants!
thank you so much for producing this amazing portrayal over great chefs and letting us see this for free too ! !
filming was exquisite on this one
fantastic technique 😍😍😋😋
Imported his wood i dont know how he can afford to do that
Incredible drive and artistry in precision
I noticed that too, I wonder if maybe he works with a Japanese importer to get his wagyu and wood at the same time
Wow! The cooking passion
I always wanted to see more of his work 😭
So fun, relaxing, and appetizing whenever watching Eater vids like this.
You could already like taste or smell them from the screen hehe.
💪😊👌
amazing love from Bangladesh 🇧🇩
Earliest I've been to an @Eater video and I'm glad! Yakitori looked fantastic and love how these are shot!
Why the video quality drop when focusing or close up ??
Very nice… thanks for share
Wowwwww and your in las vegas toooo I'll be there tomorrow
In Brazil, we lave chicken heart. It's a delicacie
good to see this guy back, his yakitori cooking is so sexy.
Perfect video to go with my homemade fries and garlic chicken! I mean, that's my dinner today haha
Finaly a good camara edit broll style.
What took you guys so long?
Bboy atsushi
Yes please
Big job great style 💯
This shy look good as hell. Dam
Man if I’m rich I want to build an outdoor commercial griller 😅 that always been a dream of mine if I get to build my house again bc I love cooking
What is the sauce before the grill?
finally he reaveal the technique every cut part
how u eat the feet bit and chew or like a wing nibble meat off?
That charcoal is awesome
Can someone please explain the yakitori sauce, the mother sauce? Is it soy sauce based with charred bones?
I’ve have a chicken ear skewer recipe that is delicious
Amazing!
Definitely would love to eat from him one day, but that editing at the end was 🔥🔥🔥
Chef Kono is a legend
Is there like not a single other Yakitori chef in existence?
Not one this good who's easily accessible and this fluent in English. He's more or less the biggest one in the US. You'd find plenty in Japan though.
AWESOME CHEFS
Hip hop and skateboarding. Welcome to the cookout.
we Javanese eat that part too (fallopian tubes, ovaries and shirako), and we called those part uritan.
This man’s speed looks like he has 3 heads and 6 hands
looks amazing
Philippines 🇵🇭 started that skewers
What he said about male chickens is true. The flavor is there and it's honestly deeper than female chickens, but the meat from a rooster is so tough, it's like chewing through rubber bands.