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!
Japanese culture, in the most simple work (the rest of the world think that’s) you find passion, perfection and complexity. Congratulations from Mexico.
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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
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....🙂
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.
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 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 !
Recently in Japan, I was surprised at the reverence of chicken. There are restaurants that specialize in chicken, chicken is sometimes eaten raw as sushi, and that triangular pointy knife, the honesuki, is a specialized chicken knife. This chef is a chicken master. Great video. Thanks.
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.
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.
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.🙏🙏🙏
@@marvikv2505 Certainly, I actually like them quite a bit. Really any part is edible, yakitori restaurants like this will often serve chicken cartilage and feet too. Never tried either myself though.
many available on amazon and e bay. not that expensive BUT of no value unless you know how to keep them sharp. you can do chicken with any european style knie but has to be KEPT sharp
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😙
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
@@FilthyFloor It was a joke friend. But his chicken definitely has salmonella. Mabye not high levels but all birds humans, and living things have the salmonella bacteria in their gut. Dormant or not, flinging raw chicken around is never a good idea. He could easily prepare it without doing so but I see it is part of the guest experience. I am aware Japanese chickens and hen's are some of the most clean and healthy animals you can eat. Means nothing in terms of bacteria.
@@shawngrant2262 I got the joke, but I just want to point out, chicken can be salmonella free. As far as I know, if your chicken and hens are free from salmonella in the "factory" or what have you, there aren't any dormant salmonella. If not applicable in Japan, it is in Denmark,
@@FilthyFloor I am well aware. But let's be practical. I doubt they are using Danish chickens and even if they are, the process of getting chickens abroad in a safe manor is rare unless you are paying heavily for or overseeing the import of these items. The infection of salmonella doesnt just happen at adolescence. A chicken can acquire salmonella bacteria a night before it is to be processed to become your rotisserie. I appreciate your knowledge though. The art of culinary could not be more of a melting pot of ideas and cultures. Beautiful.
shakil qureshi u are right good observation, now it could be it slipped his mind, but also the Japanese chicken are known to carry far far less bacteria, there are places I have viewed where they eat raw sashimi chicken,,, but he should be as careful with x contamination as he is with is exceptional knife skill, as I don’t know if I have the guts to try,,, anyways kudos to him and u!,,
La magia de esto es el hecho que puedas ver Al chef cocinar. Ahora si fuera mas condimentado llevaria mas tiempo. Tiene su encanto. Todo esto lo puede hacer cualquiera en su casa.
@@javiherr_ cual magia ? Se dedica a tomar carne cruda y cocida sin lavarse las manos, utiliza un paño sucio para limpiar, los comensales si no se enferman de salmonela es por milagro.
Excelente chef solo que la tabla donde corta el pollo crudo ahí mismo vuelve a cortar ya cocinado y de ahí sirve ( eso contamina los alimentos ) salmonella a la orden
Omg.. he washed the knife..used that dirty rag to dry it then wipes his hands with it then he kept using that same bacteria ridden rag to wipe the board; and if that weren't bad enough, he kept that same nasty rag right near the chicken while he cut it as parts of the chicken was literally touching that rag...ugh gag...made me nauseous.....I could write a booklet of shocking things I just saw in that vid
No sweat. He wipes his hands every time he touches something raw (with the same cloth he used to wipe down the cutting board after cutting up the raw chicken).
In japan we don’t really get salmonella because we have stronger immune systems. ( we usually grow up eating raw foods even raw chicken) But that aside he wiped his hands before cooking. Hope you understand
Might be custom made like many homemade products which Asians street foods use. I see that under the grill metal gauge are super hot electric rods. Probably not recommended if the electric bill is high in your country. Will be simple and easy to make.
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.
@@monsterro1981 это первое правило работы с курицей, которая практически 100% содержит сальманеллу, которая погибает только после термической обработки. Тут повар трогает сырую курицу и подаёт клиенту, не помыв руки, готовую.
The end results look absolutely delicious. There's wayyyyyy too much raw/half cooked/fully cooked/serving interaction going on for mine though. Had food poisoning from chicken once, never again.
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.
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.
The precision of every slice was perfect, salute chef!
*looked perfect
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
I love the simple treatment of the meat. Lightly salted and any other seasonings are served at the table.
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
At 3 AM -
TH-cam recommends - Wanna see some Japanese cutting skills?
Me* - yeah.
same lol
😂
Same here
@Our ship Barham yes
Same here
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.
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 👌
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....🙂
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.
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.
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.
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.
Excellent cutting skill. They never fail to impressed me. Food look simple but very unique
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 !
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
Recently in Japan, I was surprised at the reverence of chicken. There are restaurants that specialize in chicken, chicken is sometimes eaten raw as sushi, and that triangular pointy knife, the honesuki, is a specialized chicken knife. This chef is a chicken master. Great video. Thanks.
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.
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 .
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.
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。
Good knife skills and simple cooking technique. 👍
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.
Fresh ingredients, seasoned well, cooked with love... the recipe for a successful biz
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.🙏🙏🙏
Crispy chicken skin is the greatest
With a bowl of rice
but it has high bad cholesterol :(, u will get fat..
An incredible resource, thank you for posting!
動画投稿お疲れ様です、カメラワーク上手
What can I say about Japanese Chef's. They're simply the best in the world!
And nobody says how professional they are! Look how they do with chicks! They are real good!
I wonder why I'm watching this.. I've to complete my assignment 😣
This dude made 10 meals from one chicken , in the other hand their is me who eat a whole chicken in one meal 😂
3:56 I'm pretty sure those are chicken hearts so... definitely way more than one chicken is involved!
@@tomservo9254 is chicken heart edible?
@@marvikv2505 Certainly, I actually like them quite a bit. Really any part is edible, yakitori restaurants like this will often serve chicken cartilage and feet too. Never tried either myself though.
@@tomservo9254 wanna try this but sadly due the pandemic i thing travels have to wait till 2022 🥺
@@marvikv2505 you never eat that?
I hope everybody in the world come back here and enjoy the food. Beat the COVID and we will!
That move at 2:06 is everything! Whoa. Truly a professional!
I don’t think the taste is gonna be good.But I like the way he deals with food. It is quite meticulous. And the knife is awesome
Yep, because you dont know how to appreciate a raw material without spices.
Como preparo un pollo
Gosto muitooooo dos japoneses eles são maravilhosos.sao inteligente de mais.amooooo
Quero seu zap
Entah kenapa paling seneng liat-liat konten yang berbau Jepang 🤗
Absolutely next level knife skill. Unreal.
Nossa 😱 quanta habilidade com a faca,quanta habilidade com o frango, perfeição!!!
Também achei fantastico.
I just want the knife.
youre a muslim?
many available on amazon and e bay. not that expensive BUT of no value unless you know how to keep them sharp. you can do chicken with any european style knie but has to be KEPT sharp
Fightero Shut the fuck up. Talk about racism.
Erva Asena Bozkurt awnnnn ...
Yes, me too. And the whetstone too.
Nice video brother go ahead next time I like your video brother..........#######$$
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.
I love the simplicity in the preparation and the food :)
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 can't believe he is able to do all that at once, cutting, grilling.... without burning single dish.
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 !!
Adoro esses japoneses! Muito geniais!
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
Thanks for your video, very nice and interesting
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
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～
FYI, his knife is so sharp it cuts and kills salmonella!
I was thinking the same thing!!!
Salmonella does not grow in Japan 🤩
@@durangoyo1 wot
Born surgeon but made chef i now. Believe Japanese chef can train medical students
That knife is kinda a Samurai knife 😂
The best knives in Japan are actually made with the same knowledge gained from creating Katanas!
Why is this in my recommendations? And why did I just watch it?
TH-cam algorithm knows you will be curious about to watch this video
First question is for Google for second question you should work more to search the answer
Unga appana poi kelu
Vanessa i love u
@@solong9517 boy that escalated quickly
Me watching while eating vegetable's
😂😂😂😂
😂
Mayank Sahu kiyyy
The Japanese have developed everything to a fine art.
Salmonella EVERYWHERE!! Great knife skills tho. Hokage with the blade. 🎎🥇✊🏾👊🏾😁
Not all countries has salmonella in their chicken, brother
@@FilthyFloor It was a joke friend. But his chicken definitely has salmonella. Mabye not high levels but all birds humans, and living things have the salmonella bacteria in their gut. Dormant or not, flinging raw chicken around is never a good idea. He could easily prepare it without doing so but I see it is part of the guest experience. I am aware Japanese chickens and hen's are some of the most clean and healthy animals you can eat. Means nothing in terms of bacteria.
@@shawngrant2262 I got the joke, but I just want to point out, chicken can be salmonella free.
As far as I know, if your chicken and hens are free from salmonella in the "factory" or what have you, there aren't any dormant salmonella.
If not applicable in Japan, it is in Denmark,
@@FilthyFloor I am well aware. But let's be practical. I doubt they are using Danish chickens and even if they are, the process of getting chickens abroad in a safe manor is rare unless you are paying heavily for or overseeing the import of these items. The infection of salmonella doesnt just happen at adolescence. A chicken can acquire salmonella bacteria a night before it is to be processed to become your rotisserie. I appreciate your knowledge though. The art of culinary could not be more of a melting pot of ideas and cultures. Beautiful.
12:30-13:00 cooked food on raw meat chopping board, nice cross contamination :3 good job chef
HE FUCKING PUT IT ON PLASTIC CHOPPING BOARD YOU DUMBFUCK
LOOK AGAIN AT 13:40
So fucking blind
@@jasonpoya look at 12:51
shakil qureshi u are right good observation, now it could be it slipped his mind, but also the Japanese chicken are known to carry far far less bacteria, there are places I have viewed where they eat raw sashimi chicken,,, but he should be as careful with x contamination as he is with is exceptional knife skill, as I don’t know if I have the guts to try,,, anyways kudos to him and u!,,
Sinceramente nose me hace la gran cosa solo sazona con sal! Pero mis respetos al momento de partir el pollo 🤯👴
La magia de esto es el hecho que puedas ver Al chef cocinar. Ahora si fuera mas condimentado llevaria mas tiempo. Tiene su encanto. Todo esto lo puede hacer cualquiera en su casa.
@@javiherr_ cual magia ?
Se dedica a tomar carne cruda y cocida sin lavarse las manos, utiliza un paño sucio para limpiar, los comensales si no se enferman de salmonela es por milagro.
So basically no seasoning but you still pay premium for the chicken because chef cut the chicken slowly to make it look very very professional.
素晴らしい！He’s got skills!
Awesome Japan
Excelente chef solo que la tabla donde corta el pollo crudo ahí mismo vuelve a cortar ya cocinado y de ahí sirve ( eso contamina los alimentos ) salmonella a la orden
Muy bien lo mismo noté yo y soy gastronómico.
Y antes digan que tiene agua.porque lo está filmando para que digan que iguiene que limpios son.
Yo me he fijado.. y si en la tabla de madera manipula el pollo crudo.. luego en la de plástico blanco las corta.. esta bien.. no hay peligro..!!¡
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
I deeply appreciate when the whole animal is cooked, plus the ninja skills
I'am just wondering how sharp that knife is. Wish to get a knife like that
A skilled hand will make any blunt knife appear sharp.
Эээ,так,в чем прикол то?Это просто ножом режет?
He’s pretty slick with that knife!!!
That's one of the basic skills a chef should have.
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
I love Japan it was good memory clean and tasty food
🤢
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
2:28 なんだろう…鶏に対する親父さんの愛を感じた
I like when Japanese old man making food
thats really sharp knive
sharpening angle it is very small, there is 15 degrees - it's a razor of some sort))
His skills are sharper than his knife!!
It is a Japanese Utility knife
👀
I hope I had this skill so my mom will stop complaining
😁
Eles sao. Muita calma.
lol
Pervert!
@@mixedlove1234 are you stupid?
Is he cutting the grilled chicken on the same board where he cut the raw chicken before?
Omg.. he washed the knife..used that dirty rag to dry it then wipes his hands with it then he kept using that same bacteria ridden rag to wipe the board; and if that weren't bad enough, he kept that same nasty rag right near the chicken while he cut it as parts of the chicken was literally touching that rag...ugh gag...made me nauseous.....I could write a booklet of shocking things I just saw in that vid
No bacteria. These chickens are of very high quality. You could eat them raw.
Said the food safety inspector.
daximilian hahahahaha good one
Ayamnya digaramin doang ya chef🤔coba pake bumbu padang grill nya,pasti mantap👌
Fantastico, transformando o frango sem uma iguaria. Parabéns!
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.
I am so worried of cross contamination from the raw meat to the cooked meat... its making me nerveous
No sweat. He wipes his hands every time he touches something raw (with the same cloth he used to wipe down the cutting board after cutting up the raw chicken).
In japan we don’t really get salmonella because we have stronger immune systems. ( we usually grow up eating raw foods even raw chicken) But that aside he wiped his hands before cooking. Hope you understand
I am just sitting here fascinated by the guy who is the master of chicken 🐔
12:27, that wing is still alive 🤣
taffyboy07 ok
taffyboy07 ok
I'm more interested in the grill! Where can I get one?
Barbershop
Might be custom made like many homemade products which Asians street foods use. I see that under the grill metal gauge are super hot electric rods. Probably not recommended if the electric bill is high in your country. Will be simple and easy to make.
00:00 I know this is gonna be satisfying
Very nice keep it up
I always support your hardwork 💯❤️💯❤️💯
あなたは素晴らしいシェフです
Please may I have a link to show further more detailed description... never seen so many possible dishes from one chicken....all the best
The cross contamination is mindboggling.
@@melitasantillan2752 you must not know how cross contamination works
Last I checked, Japanese have quite a long life expectancy. But hey, you do you
Omg its driving me nuts to watch this!! Thought I was the only one who noticed lol 😖🤢
I'm just going to ignore it, it's crazy. But hey. Focus.
I did not read the thread but prutty much just said this lol
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.
Полный бред - трогает сырой продукт, потом этими же руками выкладывает готовое мясо на тарелку..
Кирилл Ковалев
То есть руки мыть не судьба ты думаешь?) Или ты когда готовишь берешь где-то другие руки для готовой еды?)
@@monsterro1981 это первое правило работы с курицей, которая практически 100% содержит сальманеллу, которая погибает только после термической обработки.
Тут повар трогает сырую курицу и подаёт клиенту, не помыв руки, готовую.
Сто процентов.. Санитария отсутвует.. Полная грязь.. Я бы не стала там кушать.. Руки не моют, доска одна на всех. И так далее.
Wow it is really skill full with food , i want to learn from you
鳥を捌いてるところを見ると、食に感謝して残さず食べようと改めて思った。
N perguntei
The high skilled chef! He is using so simple chicken meat to make so delicious dishes!
Parabéns pelo trabalho maguinifico, muito bom mesmo.
Respect from Italy!
When youre a chef but retired godhand surgeon professor too
The end results look absolutely delicious. There's wayyyyyy too much raw/half cooked/fully cooked/serving interaction going on for mine though. Had food poisoning from chicken once, never again.
🥱🥱