Japanese culture, in the most simple work (the rest of the world think that’s) you find passion, perfection and complexity. Congratulations from Mexico.
I myself from Yakutia, from the outback of Russia. I have long noticed that Japanese cooks are so skilled and inventive in their affairs that we can't keep up with them! Unfortunately this kitchen is not commoners. For an elite restaurant and where the rich visit. Japanese cooks, respect!
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There’s a delicious yakitori stand outside my supermarket which I pass on my way home almost every day. There’s something so satisfying about a few pieces of grilled chicken on your way home from a long day of work.
Man,Man,Man,, now that's a sharp knife that man has skills Japanese as a culture and one time we could all appreciate. Now as we are going through this epidemic that reaching us all around the world,,(all lives matter) we have stop the value of learning each other's crafts. This man have been doing this from childhood education is higher level than our own kids in the United States.🙏🙏🙏
1) He used TWO different towels: One for the preparation of the uncooked chicken, one for the cooked ones. 2) He used TWO different cutting boards too: One for the uncooked/preparation, one for the cooked ones. 3) His knives are so sharp! I like! 4) Watching this makes me hungry for some barbecue/roasted chicken myself!
Syd Ray in 6:45 you can see one brown handle knife on the left and if you look closely on the lower right hand corner you will see a black handle knife uses for the cook chicken
The chef is an expert, the food is just like Japanese enjoy and the customers sound pretty happy eating and talking ! Congrats and greetings from Brazil !
Passo fome o dia inteiro... só pra chegar de noite e poder comer com os olhos esses vídeos! Excelente trabalho, destreza e aproveitamento dos alimentos. Parabéns fantasticos😙
I love the fact that they use each and every part of the chicken...Zero waste...people who throw away those parts don’t realise its the most delicious part of the chicken...like gizzard,skin,liver and heart....🙂
Agreed those part is also very good when blended, the bones also very usefull for soup when grounded. And boiled. Hell cow bones is actually a great snacks as crackers
The presentation looks good and clean but nothing extra ordinary about the food, it's all just grilled food. But I really love the cutting skill and how sharp the knife is, so effortless.
I don't think you are right. Making an omelette seems easy, but there is still skill involved in producing a tasty meal. Good chef makes good food. It's not simply barbecued food, preparation matters, heat control matters, quality of ingredients matters, etc. Even the way he cuts meat matters since equally thick meat slices will never get dry on one end and raw on the other.
Here must be Yakitori restaurant TRIKI, at Hatanodai Shinagawa prefecture Tokyo. I love this restaurant. Super yummy ! They run 3 restaurant in neighbor with Father and son.
not fully cooked ... from my experince cuz i love eat and cook chickens ... this is just crap ... it need some spicies like cary -onion-tomato-lemon -black paper ... but in that film he treat chickens like cow meat !!
Bruh, me too. Been practicing for a whole year now and became pretty efficient, but his technique made me realize im doing it wrong the whole time lol. I'll stick with my style tho
He always used the white board for cooked meat. Everything that was cut on the wood went back on the grill. Only issue could be that he doesn't was his hands between handling raw and cooked chicken...but its so fresh I doubt there is much of an issue.
Que rico pollo asado sebe delicioso con un vinito o tequila y serbesa senores y el chef muy bueno para la parrilla de asar bendiciones y un buen probecho desde Washington DC.feliz noche no se que hora sea en ese pais en Japon.
You know that that knife was made by a master when even a bone can be cute without too much force. 🔪✨ Edit: also, no wonder their food is expensive, it's not only the ingredients but the preparation and the effort the chefs' or and people cooking the food. 👍 Worth it. ♥️
The chickens they use aren't from any supermarket , those chicken came from special farm. Those chicken meat are safe to eat even undercooked , cause they are organic and clean. And the chef knows how to handle the chicken well , he put the meat back in the fridge to keep the chicken temperature. Same thing like Kobe beef and Wagyu , the cows different from regular cows , very clean and well raised. Japan is the best when it comes to skills. They all know what they're doing , they always focusing on one thing and mastered it. So if we're not even mastered the skill , better don't say anything. And if the customers got salmonella or anything , the restaurant won't last long anyway. (Forgive my english cause i don't use english daily)
Chickens don't get salmonella from Supermarkets. Salmonella is get from farms. Even eggs get contaminated. Might look safe on video and for your comments, but I would be very careful.
Santiago Antero actually, there's a number of reasons that you are less likely to contract salmonella from a farm-raised chicken then a supermarket one. For starters, the condition that chickens bred for the supermarket are generally kept in are deplorable. they're dirty and cramped, which leads to higher infection rates. additionally, a common source of salmonella contamination comes from feces, and on a line that butchers thousands of chickens an hour oh, you are much more likely to accidentally nick an intestinal tract. finally, Farms that Pride themselves on providing healthier animals tends to keep a more attentive eye out for signs of salmonella infection. of course whether a chicken is "organic" has no bearing on salmonella infection.
My guess is that since the Japanese have a huge boner for 'fresh', they slaughtered it out back. Probably had the patrons pick out their own live chicken before doing so.
Anthony Bourdain had an episode at this restaurant. He's been doing Yakitori for 37 + years. His chicken are organic. I am a Chef as well. If you raise your chicken right there is no Salmonella. He knows what he ia doing. Amazing CHEF. Only in Japan.
Japanese culture, in the most simple work (the rest of the world think that’s) you find passion, perfection and complexity. Congratulations from Mexico.
And you dont tip anyone!
I recomend this chicken.
I love the simple treatment of the meat. Lightly salted and any other seasonings are served at the table.
The precision of every slice was perfect, salute chef!
An incredible resource, thank you for posting!
I myself from Yakutia, from the outback of Russia. I have long noticed that Japanese cooks are so skilled and inventive in their affairs that we can't keep up with them!
Unfortunately this kitchen is not commoners. For an elite restaurant and where the rich visit. Japanese cooks, respect!
This Japanese restaurant is for general pop, not for elites.
I have visited Japan on a few occasions and even Yakitori from street vendors is amazing. This video just makes
me want to go back.
At 3 AM -
TH-cam recommends - Wanna see some Japanese cutting skills?
Me* - yeah.
same lol
😂
Same here
@Our ship Barham yes
Same here
When you want to be a surgeon but become a chef.
11:46 this is why not surgery
I do you one better.when you want to become surgeon but parents forced you to become chef
That's nothing compared to a surgeon, i can do it but i can't do what a surgeon does
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😂bangsat
ステンレスの皿で出すとこなんか主人の食や文化に対する哲学が出てますね。
I can break down a chicken really quick but I learned a few new things from this 👌
There’s a delicious yakitori stand outside my supermarket which I pass on my way home almost every day. There’s something so satisfying about a few pieces of grilled chicken on your way home from a long day of work.
The art of the Japanese culture is from time spent. The way he debone that quarter,, and cook.
Technique, tools, experience and flat out skill. Nicely done. In awe.
Fresh ingredients, seasoned well, cooked with love... the recipe for a successful biz
Very nice keep it up
I always support your hardwork 💯❤️💯❤️💯
I hope everybody in the world come back here and enjoy the food. Beat the COVID and we will!
That is indeed one blinking sharp knife. So satisfying to watch!
Get yourself a belt sander , you could shave with the edge it CAN give you .
I just love how Japanese chefs handle their food! So much honor, respect and care. Arigatou gozaimasu! ♡
Entah kenapa paling seneng liat-liat konten yang berbau Jepang 🤗
Man,Man,Man,, now that's a sharp knife that man has skills Japanese as a culture and one time we could all appreciate. Now as we are going through this epidemic that reaching us all around the world,,(all lives matter) we have stop the value of learning each other's crafts. This man have been doing this from childhood education is higher level than our own kids in the United States.🙏🙏🙏
Japanese cutting style is a joy to watch..so precise and neat.
I love the simplicity in the preparation and the food :)
This chef is genius
Fantastico, transformando o frango sem uma iguaria. Parabéns!
1) He used TWO different towels: One for the preparation of the uncooked chicken, one for the cooked ones.
2) He used TWO different cutting boards too: One for the uncooked/preparation, one for the cooked ones.
3) His knives are so sharp! I like!
4) Watching this makes me hungry for some barbecue/roasted chicken myself!
udasan,, he uses the same knife though.
Syd Ray he has 3 knives and as i can see he uses a different knife for the cook chicken
Syd Ray in 6:45 you can see one brown handle knife on the left and if you look closely on the lower right hand corner you will see a black handle knife uses for the cook chicken
He used his hand grabbing fresh meat and then cooked meat even though he changed knives! I double checked.
udasan
The chef is an expert, the food is just like Japanese enjoy and the customers sound pretty happy eating and talking ! Congrats and greetings from Brazil !
Jadi kepengen nyoba sendiri di rumah nih ... Thanks chef ❤️
めちゃくちゃ美味そうwwもう我慢できへん
12 years living in Japan and this is one of the top three yakitori restaurants I’ve been to! Not fancy but great food, atmosphere and service.
Hello Cary. Can you please give me location of this place? Or it's name if you know it. Thank you.
@@mrarvind1606 Toriki Honten. 3-11-13 Hatanodai. 813 37858472. Enjoy.
Excellent cutting skill. They never fail to impressed me. Food look simple but very unique
Bug zapper grilling. I knew it!
I deeply appreciate when the whole animal is cooked, plus the ninja skills
Wow! Awesome Japanese Foods
Village Food Life
amily Rose, Thank You.
Village Food Life is bad food
Village Food Life hi
Lol
Passo fome o dia inteiro... só pra chegar de noite e poder comer com os olhos esses vídeos!
Excelente trabalho, destreza e aproveitamento dos alimentos.
Parabéns fantasticos😙
Thanks for your video, very nice and interesting
I like when Japanese old man making food
Good knife skills and simple cooking technique. 👍
動画投稿お疲れ様です、カメラワーク上手
見たらわかる。
美味しいやつやん！😍
品川区旗の台の鳥樹と言うお店ですね！
コロナで訪問できないのでこれを見て行った気になります！
美味しいし、マスターの人柄もいいから、気兼ねなく行ける様に早くなって欲しいと心から願います。
오늘도 잘보고갑니다~^^
23:23分…
ヨダレが止まらない…
めっちゃ旨そう…🤤
大将は愛想が良くてめっちゃ雰囲気が良い店だなぁ~~~！
This is the first time i see a very unique food
Gracias por mostrarlo😍
準備OKスタンバイ！おじさん仕事丁寧ですごいいい人そうだな～
Who else agree the chef cutting skills was so amazing!! 🤩😍
I love the fact that they use each and every part of the chicken...Zero waste...people who throw away those parts don’t realise its the most delicious part of the chicken...like gizzard,skin,liver and heart....🙂
Agreed those part is also very good when blended, the bones also very usefull for soup when grounded. And boiled. Hell cow bones is actually a great snacks as crackers
品川近くの旗の台駅にある鳥樹本店ですね。確か蒲田も含めて何店舗かあったはず。
This is Toriki in Hatanodai, near Shinagawa. They have a few joints in the same area including one in Kamata.
Nossa 😱 quanta habilidade com a faca,quanta habilidade com o frango, perfeição!!!
Também achei fantastico.
Impressionante!!!! Nunca tinha visto alguém tão habilidoso no corte de frangos. Parabéns Chef!
手際良すぎ。凄い。調理場綺麗。
I like your cooking skill 👍🔔
He makes it so easy. I'm going to try to cut chicken this way, especially at 1:42 getting the wings off with lot of the meat attached
この動画見たらお腹すいてきた笑
I can't believe he is able to do all that at once, cutting, grilling.... without burning single dish.
2:28 なんだろう…鶏に対する親父さんの愛を感じた
Absolutely next level knife skill. Unreal.
Adoro esses japoneses! Muito geniais!
人気のある店の雑音が好き
Cleanliness and professionalism are Japanese forte
The presentation looks good and clean but nothing extra ordinary about the food, it's all just grilled food. But I really love the cutting skill and how sharp the knife is, so effortless.
I don't think you are right. Making an omelette seems easy, but there is still skill involved in producing a tasty meal. Good chef makes good food. It's not simply barbecued food, preparation matters, heat control matters, quality of ingredients matters, etc. Even the way he cuts meat matters since equally thick meat slices will never get dry on one end and raw on the other.
It might look simple but reality is its very umami. You need to try it.
焼き鳥には世界平和をもたらすパワーがある
銀皿に無造作に置かれた砂肝絶対美味い
Really got interested with the sauce name since i've never eaten yakitori's before ..
And gosh.. it's look tasty, now i'm hungry ~
Here must be Yakitori restaurant TRIKI, at Hatanodai Shinagawa prefecture Tokyo. I love this restaurant. Super yummy ! They run 3 restaurant in neighbor with Father and son.
Gosto muitooooo dos japoneses eles são maravilhosos.sao inteligente de mais.amooooo
Quero seu zap
And nobody says how professional they are! Look how they do with chicks! They are real good!
yummy yummy friend good idea thank you forshare
I wonder why I'm watching this.. I've to complete my assignment 😣
It's crazy how moist that chicken turns out. I need to step my chicken cooking game up.
My guess would be the low heat. From my knowledge, salt usually dry stuff out.
Aye, that's fantastic. Keep going at it!
Jason fry the skin, use the oil to cook the chicken. Super flavour
There was an episode with Anthony Gourds in with this guy on travel channel. It's also on You Tube
not fully cooked ... from my experince cuz i love eat and cook chickens ... this is just crap ... it need some spicies like cary -onion-tomato-lemon -black paper ... but in that film he treat chickens like cow meat !!
I've been preparing chicken for a long time now but his cutting skills make me seem like a total newbie lol.
Sonic Dave 6m
Skill level = asian 😂
Sonic, just use a ultra sharp knife.
Bruh, me too. Been practicing for a whole year now and became pretty efficient, but his technique made me realize im doing it wrong the whole time lol. I'll stick with my style tho
Fascinating 😊
Absolutely amazing chef. Terrific cutting skills. But come on, using same cutting board for raw and cooked chicken? High Crossed contaminación mate
He always used the white board for cooked meat. Everything that was cut on the wood went back on the grill. Only issue could be that he doesn't was his hands between handling raw and cooked chicken...but its so fresh I doubt there is much of an issue.
Wow..maybe it's so delicious
What did you just say?
素晴らしい！He’s got skills!
Awesome Japan
Que rico pollo asado sebe delicioso con un vinito o tequila y serbesa senores y el chef muy bueno para la parrilla de asar bendiciones y un buen probecho desde Washington DC.feliz noche no se que hora sea en ese pais en Japon.
I love how these people cook. Give me about 5 lb of that skin ,Little rice on the side. And 4 or 5 bites of that chicken breast on a stick.
Respect from Italy!
Parabéns pelo trabalho maguinifico, muito bom mesmo.
You know that that knife was made by a master when even a bone can be cute without too much force. 🔪✨
Edit: also, no wonder their food is expensive, it's not only the ingredients but the preparation and the effort the chefs' or and people cooking the food. 👍 Worth it. ♥️
The only bone you really cut is the drum, and you don't cut it you break it. Most of the time you are cutting through joints.
По-любому, когда он разделывал курицу представлял, что это рыба
The chickens they use aren't from any supermarket , those chicken came from special farm. Those chicken meat are safe to eat even undercooked , cause they are organic and clean. And the chef knows how to handle the chicken well , he put the meat back in the fridge to keep the chicken temperature. Same thing like Kobe beef and Wagyu , the cows different from regular cows , very clean and well raised. Japan is the best when it comes to skills. They all know what they're doing , they always focusing on one thing and mastered it. So if we're not even mastered the skill , better don't say anything. And if the customers got salmonella or anything , the restaurant won't last long anyway. (Forgive my english cause i don't use english daily)
i likah u👍😑
The Chef once served Mr. Bourdain Rare chicken breast, and Mr. Bourdain is still alive today. lol
Chickens don't get salmonella from Supermarkets. Salmonella is get from farms. Even eggs get contaminated. Might look safe on video and for your comments, but I would be very careful.
Santiago Antero actually, there's a number of reasons that you are less likely to contract salmonella from a farm-raised chicken then a supermarket one. For starters, the condition that chickens bred for the supermarket are generally kept in are deplorable. they're dirty and cramped, which leads to higher infection rates. additionally, a common source of salmonella contamination comes from feces, and on a line that butchers thousands of chickens an hour oh, you are much more likely to accidentally nick an intestinal tract. finally, Farms that Pride themselves on providing healthier animals tends to keep a more attentive eye out for signs of salmonella infection. of course whether a chicken is "organic" has no bearing on salmonella infection.
My guess is that since the Japanese have a huge boner for 'fresh', they slaughtered it out back. Probably had the patrons pick out their own live chicken before doing so.
That move at 2:06 is everything! Whoa. Truly a professional!
You took off the best parts
The Japanese have developed everything to a fine art.
Anthony Bourdain had an episode at this restaurant. He's been doing Yakitori for 37 + years. His chicken are organic. I am a Chef as well. If you raise your chicken right there is no Salmonella. He knows what he ia doing. Amazing CHEF. Only in Japan.
All chicken is organic. What are you even on about.
Everything is done in perfection and nothing seems to go on waste
Rebekah Tako
Exactly
Japanese always appreciate to food and their lives, we killed animals to eat. So we eat all of eatables
Can tou tell me is this is a frozen chicken
@@ayamsharma8410 no, from the looks of it
La menudencia es muy deliciosa en México mi familia la prepara en caldos o con arroz rojo.
His knives are unbelievably sharp. Great skill and great equipment makes it look effortless
I'm a french butcher, and i think his knives are just ok, because with mine, you don't need to exert any force to cut raw chicken.
Educaçao e respeito com o cliente!!!👏
E verdade praticidade rapidez
e bom atendimento
En Mexico un pollo en barbacoa y un guacamole t tortillas de maiz
I am just sitting here fascinated by the guy who is the master of chicken 🐔
すごく綺麗
He’s pretty slick with that knife!!!
That's one of the basic skills a chef should have.
Crispy chicken skin is the greatest
With a bowl of rice
but it has high bad cholesterol :(, u will get fat..
Wow it is really skill full with food , i want to learn from you
Tht knife edges prove tht he mastering the sharpening 🙏🙏🙏
PERFECTION
どこのお店だろう。設備的には赤提灯にしか見えないのに、すごい美味しそうだ。
旗の台 鳥樹
焼き鳥うまし 助かりましたー
3 years later youtube show me this video. 😂 i still watch
Хорошее исполнение, исполнитель знает что делает 👏👏👏👍🏻
Давно такого цирка не видел.Этот клоун обвалку делать не умеет.
@@viktorarustamyan7892почему? Большого отхода не увидел.