Have you ever had maguro (bluefin)? On the O toro area it's so much fat content the wasabi flavour does not penetrate recepticles on your tongue. Hence you need to put a bunch to feel anything. Also if you fresh grind wasabi it's a few times less spicy than the horseradish-wasabi mixture
The factory I visited in Japan took me out for a Kobe beef dinner one night. It was horrendously expensive but that was BY FAR the best steak I have ever eaten. The way these chef's prepare and delicately cook the food in front of you is theatre itself. If you ever get the chance then just do it....
in 1965 my father was working for Mitsubishi. He took me, my brother, and my mother to Tokyo for 3 weeks before heading to Seoul, Korea for 2 months. We had Kobe prime beef cooked on a hot rock in an outside cafe. $7.50 for the complete meal. Real Kobe beef.
Times changes of cause but when I saw this tiny rice portion i couldnt help my self and laugh about the pricetag.. unless the rice prices have risen damaticaly over the last month
@@johto Even if $420 felt like $5 to you? I'm not saying you'd be eating it every night, but never? Even if you had 50 million dollars in total wealth?
I wouldn’t even say it’s 150 bucks that’s ridiculous People who pay for this out restaurants don’t care about. It’s just like oh I just went out and spent $420 for dinner. It was like changing my pocket they don’t care which makes you believe they’re what they believe about society as well
Actually lots of asian make that fried rice at home very often. But remember to use overnight rice and don’t forget to add some sliced scallions in final step.
New Matsusaka Roppongi does these very Well! I have just done there with the 3 fillets of Matsusaka/Kobe/Kuroge last Friday. This is so stunning to taste the difference. All 3 kinds are excellent, but Matsusaka is truly "crazy"! 🤤
Guess this was a student Chef, his skills are obviously still in development. The routine, preciseness and speed isn’t at the top Japanese level yet. Seen mind blowing Chefs that are on the next/top level
@@ebutuoyyou1I mean, the end product in terms of steak cooking was still nice, but I was thinking the same while watching, a bit slow and clumsy in terms of technique...
Yeah I thought he was touching them too much. He didn't let them cook and turned them too many times. Wich made the outside cook faster then the inside. You should only have to cook each side once. And then he cut one up on the grill taking the juice out of it. You always leave it alone and then put on a slab of wood to finish.
@@wesleywarsmith1113That "only turn once" thing is not really true, you should turn your steaks every 30 or so seconds. Browns better, better gradient, more consistent tender interior, and cooks faster.
so calm in his cooking. def miles away from the frenzied fine dining cooking in america. if we cooked like this i woulda stayed in the kitchen and been a chef by now
@@mermer-zq1mjWhy are you projecting your homoerotic fantasies onto a comment about food? Gen Alpha kids are so cringe. Stop embarassing yourself and go do your chores.
That's pure artistry. One thing that did surprise me is how long the vegetables sat on the plate before the beef was added. I thought that maybe he would put them back on the grill to warm them.
Ja, könnte man meinen! Jedoch die spezielle Grillfläche hat verschiedene Wärmezohren und die Steinplatten speichern konstant die Wärme. Jedoch die Steinplatten haben eine besondere Zone, um die Wärme zu halten👌
I was watching the 'most sophisticated fried rice vid' and dozed off at some point. When I came to, the chef was already preparing the meat and vegies at 08:24, not knowing that I already auto-played into new content. I kept thinking, "Damn, it is quite sophisticated..." until I moved the mouse and realized that the original nine minute runtime's grown into 27 mins. and the title now sports a price tag along with a three-way cattle battle (or dare I say beef with beef on each other?). 😂
In Tokyo, dinner is not just a meal-it's an adventure, a celebration of culinary craftsmanship, and a journey through the rich tapestry of Japanese culture and cuisine. Whether you're indulging in traditional fare or exploring avant-garde gastronomy, a dinner in Tokyo is sure to be an unforgettable experience for all the senses.
ولكن ليس ب 400 دولار هذا تبدير، ماذا ستأكل، هل ستأكل من الجنة، سأتكلم من هنا و تقدفه في التواليت من هنا، و نفس الإنسان لا يشبعها الا التراب الذي خلقنا منه، الحمد لله على نعمة العقل
My Grandfather was a renowned Chef at a famous New York City Steak House. I remember, even as a young Lad, he would tell me "Today's Gourmet Meal is tomorrow's Raw Sewage".
For me this is Art of Cook Show 😊 We watching and waiting meanwhile the stomach is rumbling cause hunger 😅 And double of payment Pay for the food and the art of the cook
MONSIEUR, sincèrement merci pour vos partage de votre d’art et l’excellence d’exécution de vos gestes ... quel plaisir pour nos yeux ... juste envie de faire un aller retour de France jusqu'à votre établissement afin d’avoir le privilège de savourer vos délicieux préparations... avec mon respect immense
I would eat the steak in the middle over the two on the sides. It just appeals to me more. I am sure all three were great yet just my preference. All could use some butter, garlic and rosemary to finish them off.
I have to disagree on the butter, garlic and rosemary. These are wagyu steaks. You want to taste the beef with just salt. Rosemary is too strong for steak this expensive. You want to taste only *beef*. Any other steak, I’d totally agree with you!
@@PoncePydatil en a même pas mis assez du sel, la majorité se perd pendant la cuisson comme tous les assaisonnements donc non il n'en a pas mis trop, si tu sales trop peu avant de cuire à la fin on le sent pas ...
When he flips the Kobe beef cut over to salt it, you can see it is already melting the fat even without direct heat. And its seared crust from Maillard reaction looks amazing.
Yeah, I was thinking the same thing, but then the oil he put on seemed to heat up quite quickly and the egg fried fairly normally??? I guess by the egg part he may have increased the heat though, doh
Я сегодня за 930 рублей (примерно 10 долларов США) купил 1,5 кг хорошей говядины; из косточек сварил бульон для борща, а мякоть смазал оливковым маслом и обжарил на гриле с овощами. На готовую говядину перед подачей положил кусочки сливочного масла и несколько листков розмарина. Получилось вкусно.
все понятно, но сейчас у некоторых деньги кошельки жмут. если у тебя оборот +20млн в месяц чистыми и тебя все есть, то почему бы не отужинать на какую 1000
An unforgettable dining experience in Tokyo! The Kobe Beef, Matsusaka Beef, and Kuroge Wagyu were absolutely exquisite. Each type of beef offered its own unique flavor and texture, making it a true feast for the senses. A must-try for any food lover!
Fascinating. But at around 15:00, he really seemed to be struggling to cut the steaks with his knife. I've never seen any chef struggle like that before in these videos; the knife must really have been dull. Hopefully, the steaks were not as tough as his cutting seemed to indicate.
Вся его работа заключается в том, чтобы двигать продукты по плите и периодически их крутить 😂 это никак не влияет на приготовление, зато создаётся впечатление что повар профессионал и тщательно готовит ваше блюдо)
И находятся же дебилы- которые думают что стейки по 6-10 баксов и овощи на 2 бакса Какой то хуй может превратить в 420 =) Такие заведения делают не кушать, а выебыватся =) Куда девать богатым деньги ? Ходят 20 баксов еды покупать за 400 в ухоженом месте, а несвреди столовой жрут ее =)
I want to go back and forth between Japan and Argentina trying different steaks. Where in South America would you recommend? I heard Argentina is number one.
@@wtfjohny5472 набежала беднота, которая никогда нормального мяса не пробовала, у нее уникальный вкус и текстура, мясо буквально расплывается во рту, его даже практически не нужно жевать.
Fantastic experience to have a personal chef and amazing ingredients. Although, I don’t get why there is a such a gap between cooking veg and meat. Vegetables are already cold by the time the meat is ready. He has a massive frying station, surely he could be better with timing for both veg and meat
Работаю официантом и приходится наблюдать вечную проблему ВЕЗДЕ!!! Пока выкладывают блюдо, оно полностью остывшее, мясо первый и второй стейк уже остыли, пока третий кусок режут и выкладывают. Про овощи вообще молчу, они на тарелке замёрзли, пока ждали мясо. А потом когда ГОСТИ спрашивают- почему не горячее блюдо?
Потому что куски разной толщины, потому что не удосужились на блюдо с подогревом выложить, потому что повар косорукий или ресторатор жлоб - не приобрел нужного оборудования...
So, this dude straight-up fried the meat, right? But get this, one side was like, "Nah, I ain't ready yet!" Can you believe it? And I don't get why everyone's losing their minds over it. I mean, come on! They barely threw in a handful of mixed veggies and fried rice. It's like they're afraid they'll go broke if they add a bit more! Such a waste of cash, if you ask me. I actually enjoy Japanese cuisine, but these chefs are seriously getting way too much hype.
Del segundo trozo de carne le faltaba un lado por terminar de hacerse. Por casi 400€ espero que por lo menos sepan cocinarlo, si no me iré al supermercado y me compro una pizza congelada mientras lloro en mi habitación 🥲
It's nice when your food is cooked with care and detail, but always in expensive restaurants you see extra moves just like the chef "plays" with your food for charging you more.... Don't play with the food! Cook it and give it!
Did you guys hear the secret incantations made by the chef that gave the meat it's special flavor? Also, that flick of the wrist and the special positioning of the ingredients that made all the difference to the taste?
One side overcooked and the other under...? And why would you put cooked meat back on the same plate as it came out raw? My steaks are really nice from my BBQ and I never do this...always two plates.
Что-то меня не впечатлило 😄. Мясо шикарное, да. Я бы думаю его лучше приготовил на обычной гриль-сковороде дома с розмаринчиком, перчиком, по всем канонам. Без вот этих плясок. А потом под красный сухарик...
It's my usual routine to watch while eating an expired discarded lunch box.
take care bro.
It's stoic that you're eating a lunch box that's on the verge of being discarded to eat the best meat. Take care of yourself.
Try the stale chips, darling. They’re dashing.
Damn bro
Fuck
either I have been up too late or had too much vodka..... this is very soothing my friend! Greetings from California!
Какое название водки на твоей бутылки?
Wow. Exactly me, right now.
@@andrewg6518 Blysk Vodka was the bottle i was drinking. its polish
Нужно пить Столичнуют😅. U need drinking Stolichnay vodka from Russia
It's like seeing an artist's show, you're enchanted
Now I know how my dog feels when I'm opening her food.
Lol
20:03 I'm sorry, but did this crazy man really just put the entire blob of pure wasabi on *one* piece of steak?! What an absolute mad lad.
This is absolutley NO GO in steak culture. U only need s Salt
@@Viva-Hate.1I don’t think you know anything about Japanese steak culture. Pretty sure it’s much older than „your steak culture“.
Have you ever had maguro (bluefin)? On the O toro area it's so much fat content the wasabi flavour does not penetrate recepticles on your tongue. Hence you need to put a bunch to feel anything. Also if you fresh grind wasabi it's a few times less spicy than the horseradish-wasabi mixture
although that blob was not edible 😂😂😂😂
about the same age... but yeh totally different... because y'know, they are from another country@@SpiDey1500
The factory I visited in Japan took me out for a Kobe beef dinner one night. It was horrendously expensive but that was BY FAR the best steak I have ever eaten. The way these chef's prepare and delicately cook the food in front of you is theatre itself. If you ever get the chance then just do it....
How expensive was it if I may ask ?
Around £1000 for 6 of us.
Хватит нести чушь!
@@richardstamper5630 That's quite reasonable considering there were 6 persons and the quality of the ingredients, the service, etc...
It was horrendously expensive that's why it tasted so good, coz you expected it to😅
in 1965 my father was working for Mitsubishi. He took me, my brother, and my mother to Tokyo for 3 weeks before heading to Seoul, Korea for 2 months. We had Kobe prime beef cooked on a hot rock in an outside cafe. $7.50 for the complete meal. Real Kobe beef.
Don’t leave us hanging! Tell us about the meal!!!🍵🫖
1965? How old are you? 70? 🥸
back then coke was one cent?
$7.50 at that time is equivalent to pretty much $70 today, which would kinda make sense
Times changes of cause but when I saw this tiny rice portion i couldnt help my self and laugh about the pricetag.. unless the rice prices have risen damaticaly over the last month
$150 of food, $270 of hand movements
not even that, would never buy somethng that overpriced LOL
@@johto Even if $420 felt like $5 to you? I'm not saying you'd be eating it every night, but never? Even if you had 50 million dollars in total wealth?
@@jacks1598it’s stupid to get something like that lol 😂
That pyromaniac thingy is especially expensive
I wouldn’t even say it’s 150 bucks that’s ridiculous
People who pay for this out restaurants don’t care about. It’s just like oh I just went out and spent $420 for dinner. It was like changing my pocket they don’t care which makes you believe they’re what they believe about society as well
I’ve been searching for this fried rice recipe to make lunch for my kids since they are in love with it during the trip to Japan. Thank you
Actually lots of asian make that fried rice at home very often. But remember to use overnight rice and don’t forget to add some sliced scallions in final step.
I love the background music and the people talking. The whole environment seems to be a very pleasant place!
Some annoying drunk beach was too loud though
@@TsarOfRuss - Agreed. Still not too bad. In the U.S. they are way louder and more inconsiderate.
It japan
А вы ждали толпу " white trash" за 500 баксов?😂
Subtitles ? Which of the 3 was the best ?
New Matsusaka Roppongi does these very Well!
I have just done there with the 3 fillets of Matsusaka/Kobe/Kuroge last Friday.
This is so stunning to taste the difference. All 3 kinds are excellent, but Matsusaka is truly "crazy"! 🤤
How to spend more than 400 bucks and still be hungry after dinner....
Seriously? Each plate had enough meat for two people...
Понты, дороже денег😂
Kalo di tempat ku 400$ bisa buat biaya hidup satu bulan😂
Correction :
How to spend more than 400 bucks on an uncooked dinner
es normal que tu mente de pobre piense de esa manera
he wasn't cooking, he was playing Poker.
Only a bluff 😂
This looks like a great appetizer! What's the main course?
Ich bin Asperger und kann nur sagen, dass mich die Zubereitung wirklich befriedigt! Danke!
The marbling in those steaks was outstanding.I only wish I could afford such a succulent masterpiece.
A good steak is not that expensive.
It’s just fat
@@BARATTI99 - Agreed. Too much marbling.
Guess this was a student Chef, his skills are obviously still in development. The routine, preciseness and speed isn’t at the top Japanese level yet. Seen mind blowing Chefs that are on the next/top level
日本人です。
あなたはよく見て素晴らしい！
That chef made me feel bad while watching this expensive dinner.. not skillful at all
@@ebutuoyyou1I mean, the end product in terms of steak cooking was still nice, but I was thinking the same while watching, a bit slow and clumsy in terms of technique...
Yeah I thought he was touching them too much. He didn't let them cook and turned them too many times. Wich made the outside cook faster then the inside.
You should only have to cook each side once. And then he cut one up on the grill taking the juice out of it. You always leave it alone and then put on a slab of wood to finish.
@@wesleywarsmith1113That "only turn once" thing is not really true, you should turn your steaks every 30 or so seconds. Browns better, better gradient, more consistent tender interior, and cooks faster.
so calm in his cooking. def miles away from the frenzied fine dining cooking in america. if we cooked like this i woulda stayed in the kitchen and been a chef by now
Wish I was your dining companion, that looked delicious. Always a joy to watch the artistry of the meal preparation and your video.
gayest comment ever.
@@mermer-zq1mj fr lol wtf is this guy yapping about
@@mermer-zq1mjWhy are you projecting your homoerotic fantasies onto a comment about food? Gen Alpha kids are so cringe. Stop embarassing yourself and go do your chores.
@@fatmclovin2171NPC
That's pure artistry.
One thing that did surprise me is how long the vegetables sat on the plate before the beef was added. I thought that maybe he would put them back on the grill to warm them.
Ja, könnte man meinen! Jedoch die spezielle Grillfläche hat verschiedene Wärmezohren und die Steinplatten speichern konstant die Wärme.
Jedoch die Steinplatten haben eine besondere Zone, um die Wärme zu halten👌
Yeah exsctly what he said. The plates are on a grill dude. They be warm or hot
It´s just for vain.
I was watching the 'most sophisticated fried rice vid' and dozed off at some point. When I came to, the chef was already preparing the meat and vegies at 08:24, not knowing that I already auto-played into new content. I kept thinking, "Damn, it is quite sophisticated..." until I moved the mouse and realized that the original nine minute runtime's grown into 27 mins. and the title now sports a price tag along with a three-way cattle battle (or dare I say beef with beef on each other?). 😂
Takes entire lump of Wasabi for one bite of steak at 19:49, this man is a confirmed wasabi lover 😂
that man needs to chill with them wasabi😂😂😂😂
...and he loves the garlic slices.
It clears the sinuses better than anything else.
Either that or he hates it so he gets it all out of the way in one bite!
In Tokyo, dinner is not just a meal-it's an adventure, a celebration of culinary craftsmanship, and a journey through the rich tapestry of Japanese culture and cuisine. Whether you're indulging in traditional fare or exploring avant-garde gastronomy, a dinner in Tokyo is sure to be an unforgettable experience for all the senses.
Someone got sucked in by the marketing.
Не только в Токио, в любом нормальном ресторане так.
wonder what his prompt for chatGPT was...
benim aylık gelirime göre düşündüğümde biraz pahalı bir deneyim
ولكن ليس ب 400 دولار هذا تبدير، ماذا ستأكل، هل ستأكل من الجنة، سأتكلم من هنا و تقدفه في التواليت من هنا، و نفس الإنسان لا يشبعها الا التراب الذي خلقنا منه، الحمد لله على نعمة العقل
I'm happy to know that I can buy 2 weeks of food with what you eat in one dinner 😂.
My Grandfather was a renowned Chef at a famous New York City Steak House. I remember, even as a young Lad, he would tell me "Today's Gourmet Meal is tomorrow's Raw Sewage".
Как понять его слова
There is definitely truth there
Cap
Appetising words 😂😂
I'm a renowned chef and that doesn't make any sense
For me this is Art of Cook Show 😊
We watching and waiting meanwhile the stomach is rumbling cause hunger 😅
And double of payment
Pay for the food and the art of the cook
MONSIEUR, sincèrement merci pour vos partage de votre d’art et l’excellence d’exécution de vos gestes ... quel plaisir pour nos yeux ... juste envie de faire un aller retour de France jusqu'à votre établissement afin d’avoir le privilège de savourer vos délicieux préparations... avec mon respect immense
心配しないでください。
高過ぎて日本人ですら食べれません...
CLARO QUE CONSEGU
I would eat the steak in the middle over the two on the sides. It just appeals to me more. I am sure all three were great yet just my preference. All could use some butter, garlic and rosemary to finish them off.
Same for me. Looked a bit darker and not as high fat content as the others.
I have to disagree on the butter, garlic and rosemary. These are wagyu steaks. You want to taste the beef with just salt. Rosemary is too strong for steak this expensive. You want to taste only *beef*. Any other steak, I’d totally agree with you!
Butter garlic and rosemary is for prime steaks to give them flavor.
Wagyu steaks do not need that layer of masking on them.
I’d take the left but to be honest, obv would eat all of them.
I would only try one bite of each. WAY too fatty for me and my heart.
It's been awhile since I've seen your videos and you're still in love with grill top films! 😂👍
As a French I must say I'm far from amazed by this chef and the preparation. This meat looks first class grade though.
Ya it's pretty much just cooking the meat on flat top. Nothing too fancy other than pouring burning alcohol.
Sounds about French of you
J'ai hurlé une fois quand j'ai vu tout le sel qu'il mettais sur la viande, j'ai balancé mon pc quand il l'as fait de l'autre coté...
@@PoncePydatil en a même pas mis assez du sel, la majorité se perd pendant la cuisson comme tous les assaisonnements donc non il n'en a pas mis trop, si tu sales trop peu avant de cuire à la fin on le sent pas ...
надо купить шпатели .не могу понять ,как же без них столько лет яйца с рисом жарила😬
если не будет в наличии шпателя , то можно и мастерок использовать
😂
Es todo un arte la cocina japonesa, bendiciones ❤
"Es sobre todo un arte estafar al cliente."
Поэтому их проучил president Трумэн в 1945 году)))
@@Iceland-bq1kiхотя бы один здоровый человек здесь есть!👍
@@starlight7698 Спасибо, мой друг! Если ты любишь мясо, я рекомендую Texan BBQ Brisket.
@@Iceland-bq1ki 👍🤜🤛
Keep going, loved watching.
When he flips the Kobe beef cut over to salt it, you can see it is already melting the fat even without direct heat. And its seared crust from Maillard reaction looks amazing.
Nice starter, but when will the video of the main course come out?
that must be very low heat. He cooked that stake for over 15 minutes and its still medium rare/rare
Yeah, I was thinking the same thing, but then the oil he put on seemed to heat up quite quickly and the egg fried fairly normally???
I guess by the egg part he may have increased the heat though, doh
Hey Aden are you going to make any more videos where you cook steaks yourself at home? I love those videos!
Wait, she?
@@dandanthedandan7558😱 lol
Крошечный добрый поступок лучше, чем самые торжественные обещания сделать невозможное❗
Я сегодня за 930 рублей (примерно 10 долларов США) купил 1,5 кг хорошей говядины; из косточек сварил бульон для борща, а мякоть смазал оливковым маслом и обжарил на гриле с овощами. На готовую говядину перед подачей положил кусочки сливочного масла и несколько листков розмарина. Получилось вкусно.
Так вам же, чувак со стройки,шпателями ужин не готовил?! Вот и разница в цене😉😂
я гречки сварил, добавил немного сливочного масла и все залил молоком. Получилось вкусно и дешево.
@@romanaleksandrovich8219 гречка из полей опрысканных пестицидами и соевое молоко?
@@яндекс-яндекс-ы4у So what???
все понятно, но сейчас у некоторых деньги кошельки жмут. если у тебя оборот +20млн в месяц чистыми и тебя все есть, то почему бы не отужинать на какую 1000
I'm sure the food is perfection itself, but the ceremony is a little over the top for me.
Лучше пир дома за 10 долларов, вместо такого ужина за 420 долларов в Токио😢😢
VERDADE
An unforgettable dining experience in Tokyo! The Kobe Beef, Matsusaka Beef, and Kuroge Wagyu were absolutely exquisite. Each type of beef offered its own unique flavor and texture, making it a true feast for the senses. A must-try for any food lover!
Fascinating. But at around 15:00, he really seemed to be struggling to cut the steaks with his knife. I've never seen any chef struggle like that before in these videos; the knife must really have been dull. Hopefully, the steaks were not as tough as his cutting seemed to indicate.
You see him constantly cutting against his Steelscraper to portion the meat this dulls a blade very fast.
@@silvertorpedo4588 I think he was desperately trying to make the knife usable. I think it was terribly dull to begin with.
It looked to me like he was trying to cut the meat without making contact with the frying surface until the final cut.
Oh wow, thank you for sharing your fine dining experience. I see myself at the other end of that table enjoying this experience live. ❤
You made a great video, I swear, it's really good, I really like this video.Have a wonderful day.
What a masterful food excursion but I can't be broke and still hungry after a meal
Вся его работа заключается в том, чтобы двигать продукты по плите и периодически их крутить 😂 это никак не влияет на приготовление, зато создаётся впечатление что повар профессионал и тщательно готовит ваше блюдо)
и это стоит 40к
Доо, зато какому то дурачку из комментов виднее
ты типичный тупой потребитель))@@tw4ve
Это бред какой то , 4т р должно стоить , а не 40т
И находятся же дебилы- которые думают что стейки по 6-10 баксов и овощи на 2 бакса Какой то хуй может превратить в 420 =)
Такие заведения делают не кушать, а выебыватся =) Куда девать богатым деньги ? Ходят 20 баксов еды покупать за 400 в ухоженом месте, а несвреди столовой жрут ее =)
For 400 dollars, you get most of a banana pepper, a little bit of egg plant, the end of a pumpkin, and two little bars of soap.
this guy took better care of the vegetables than I did with my kids
$420 for this? Came to South America and I’ll show you a true parilla… around $30… the best meat in the world
I want to go back and forth between Japan and Argentina trying different steaks. Where in South America would you recommend? I heard Argentina is number one.
Chile...Vien ya del Mar
I love watching these while eating Steak-Ums.
Яйцо с рисом )))) ахах деликатес, каждое утро шикую ))))
😂
Ну, знаешь, здесь такое... может японцы каждое утро шикуют креветками, которые у нас сам знаешь сколько стоят... тут дело в стране...
I have no idea why I watched every second of this
Выходит, что у нас не плохо)) Можно всё то же, самому себе приготовить с любовью и дешевле))
щас набегут рассказывать про уникальное мясо вагю, которое ничем не заменить и тп
@@bazaslav говядина есть говядина, какая разница?
@@ВячеславМаксимов-т3вона просто визуально красивее, вкус тот же
@@wtfjohny5472 набежала беднота, которая никогда нормального мяса не пробовала, у нее уникальный вкус и текстура, мясо буквально расплывается во рту, его даже практически не нужно жевать.
а что за... зелёная фигня?
Very pleasant meal. The skill of the chef is amazing
Japan has the best looking steaks.
Like something out of a classical painting.
Красиво! Пойду поем овсянки.
We only got bread over here
you can buy a cow in my country for that money
Your country is Guatemala right?
@@aguillen300 Nord MAKEDONIJA BALKAN
Then what do you do with it?
@@steveconkey7362 milk it, dumbass
@@steveconkey7362 got milk?
Fantastic experience to have a personal chef and amazing ingredients.
Although, I don’t get why there is a such a gap between cooking veg and meat. Vegetables are already cold by the time the meat is ready. He has a massive frying station, surely he could be better with timing for both veg and meat
I need more fried rice then that for $420 😂
きっと高額で食べれないけど動画見てたら腹減ってきてクヤシイ！！
唾液出すのには最高の動画かも・・・。
FODA VEI
The art of the chef, I would almost be sorry to eat that meat that he prepared so carefully.... the first league for a chef !!
Да нет обойдемся без такой экзотики за 420 долларов
нищеброд
да вам ее никто не предлагал и не предложит в следующие лет 30-40
Работаю официантом и приходится наблюдать вечную проблему ВЕЗДЕ!!! Пока выкладывают блюдо, оно полностью остывшее, мясо первый и второй стейк уже остыли, пока третий кусок режут и выкладывают. Про овощи вообще молчу, они на тарелке замёрзли, пока ждали мясо.
А потом когда ГОСТИ спрашивают- почему не горячее блюдо?
Потому что куски разной толщины, потому что не удосужились на блюдо с подогревом выложить, потому что повар косорукий или ресторатор жлоб - не приобрел нужного оборудования...
Выглядит отлично, аппетит растёт, после этого можно куда нибудь зайти и плотно покушать.
Господи, как долго ждать конечного результата) Всё можно сделать гораздо быстрее и дешевле)
Looks super tasty. 🤤
I'm watching this chef while eating lasagna in a can prepared by Chef Boyardee
Hell ya. You could use $5 to buy maybe like 3 cans and still have $415 left over.
Beaucoup de cirque …et ça coûte cher le cirque 😘
As always - great!!
With best regards from the Northern black forest 🌲🌿🌳
I fucking love japanese people, their culture, everything
Calm down, they're just plagiarizing stuff from here and there
So, this dude straight-up fried the meat, right? But get this, one side was like, "Nah, I ain't ready yet!" Can you believe it? And I don't get why everyone's losing their minds over it. I mean, come on! They barely threw in a handful of mixed veggies and fried rice. It's like they're afraid they'll go broke if they add a bit more! Such a waste of cash, if you ask me. I actually enjoy Japanese cuisine, but these chefs are seriously getting way too much hype.
I have to agree
It's really not all that
I could have cooked this on my Blackstone griddle for a lot less !!!
@@abrakadabra80 Wdym "to the woke"?
Del segundo trozo de carne le faltaba un lado por terminar de hacerse. Por casi 400€ espero que por lo menos sepan cocinarlo, si no me iré al supermercado y me compro una pizza congelada mientras lloro en mi habitación 🥲
Three types of steaks and one well done, interesting
Пока смотрел, съел даже крошки засохшего хлеба с майонезом. Ужин, удался!
СУППЕР ПРИВЕТ ИЗ УЗБЕКИСТАН🇺🇿🇺🇿🇺🇿🇺🇿🇺🇿🥰
Japanese have a talent for over complicating the simple
uncle Roger will approve this garlic egg fried rice w wagyu for sure
生肉が置いてあった場所に戻されるの嫌すぎるw
Ем сосиску и смотрю на это чудесное мастерство приготовления блюда) Ну очень вкусно!
А я заварил доширак ...
Крошечный добрый поступок лучше, чем самые торжественные обещания сделать невозможное❗
и сосиска вкусной кажется, будто за 400$ 😁😁😁
what a feast and all cooked on a BBQ , must try this one day
А в дневное время этот парень штукатур-маляр😂
Не удивлюсь. А ещё может калмык или бурят:)
KKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKK
@@АлександрКудасов-д2л so racist ...
I prefer over fire or coals
Thank you for sharing the experience. ❤
OMG - So much beautiful steak. Aden, if I were you, I would never leave Japan (LOL). 😎
So for this meal I would give max. 100 dollars and not 420... Big minus for burnt vegetables. I can make potatoes better at home too :D
Stop being poor
@@usernamesrlamorich people waste money for eating crap😂😂😂 y pay this shit 420i? Better bloody proper smoked ribs
It's nice when your food is cooked with care and detail, but always in expensive restaurants you see extra moves just like the chef "plays" with your food for charging you more.... Don't play with the food! Cook it and give it!
野菜 1,050円
肉✕3 10,000円
シェフ 50,000円 😆
Желаю всем так жить✌🏼♥️
The wallet must have felt lighter after this meal😂😂😂
How insane do you have to be to pay such a high price for a dinner where you'd rather eat yourself hungry than full?
Whats it to you ? It’s their money. Just shut up and enjoy the video boomer
Not insane - just more interested in tastes and textures than in the need to fill the stomach?
400 bucks for a light snack.
Did you guys hear the secret incantations made by the chef that gave the meat it's special flavor? Also, that flick of the wrist and the special positioning of the ingredients that made all the difference to the taste?
За такие бабки - пусть «засунут» этот ужин себе , куда понравится!😂😂😂
ты акуеешь, это еще дешево😂😂😂
как тебе золотой стейк Турка NusrETа за 1500$? 😂😂😂😂
@@dayzeeroo идиотизм
У нас полбыка нормального можно за 420 баксов купить
@@МихаилИордаки-ю7хты просто нищий нытик.
Цыганский развод 😂 красиво и аккуратно перевернуть ингредиенты, вот тебе цена .
I wish I can taste it, but I can't afford it.😂😢😢😂
Same, but i'm sure this is 90% eye-food and 10% taste
One side overcooked and the other under...? And why would you put cooked meat back on the same plate as it came out raw? My steaks are really nice from my BBQ and I never do this...always two plates.
Doesn't matter man. You literally eat beef raw, it's not like chicken.
You don't mix raw and cooked, any chef should know this. It's called cross contamination. @@JakobYang-zv9nu
You're eating food there, you're eating arts
Что-то меня не впечатлило 😄. Мясо шикарное, да. Я бы думаю его лучше приготовил на обычной гриль-сковороде дома с розмаринчиком, перчиком, по всем канонам. Без вот этих плясок. А потом под красный сухарик...
Тут больше шоу. Ну и согласитесь, после такого ожидания и половинка картофеля с подгорелым перчиком будет восприниматься совсем иначе на вкус.
It is just partially fried meat..... the price tag is ridiculous
Knowing how to eat is important too, u are a great eater man