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
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.
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
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"! 🤤
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?). 😂
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
@@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.
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
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
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.
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
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👌
Loved the entire video. Curious to know what was the range of heat on the griddle from inside to outside for it to be able to be cooked so long and still maintain pink centers?
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.
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....
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!
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...
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.
It's called fu, which is wheat gluten originating from Kyoto where the vegetarian monks ate it as a source of protein. Fu itself is flavourless and soaks up broth it's cooked in, but in this case they've mixed in some wormwood (yomogi) to give it some herbaceaous taste and colour.
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
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
22 วันที่ผ่านมา +1
"Steak", not "stake". A stake is a sharp pointed thing you stick in the ground.
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.
@@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 ...
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 =)
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!
What is the green rectangle thing two of them he grilled in the beginning of the video, along with the egg plant and chilli? It looks like soap lol I wonder if its something else, cuz no vegetables look like that
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.
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
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 🥲
@@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.
I would probably have the urge to tell the guy to pick up the pace 😂 I also like my steaks with a hard sear and I think a teppanyaki can never achieve this because of the lower temp and material of the surface?
I was wondering why he only put the hot oil over the one cut of beef. It was the thicker cut of the three and my first thought was that he was going it to make the thicker cut cook faster
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
This looks like a great appetizer! What's the main course?
Zoom in it becomes main course
@@sweeper1977🤣🤣🤣
I have no idea why I watched every second of this
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
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.
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
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 ?
It's like seeing an artist's show, you're enchanted
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 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 $70 today, which would kinda make sense
Times changes of cause but when I saw this tiny rice portion i couldnt help my self and laugh about the pricetag.. unless the rice prices have risen damaticaly over the last month
How to spend more than 400 bucks and still be hungry after dinner....
Seriously? Each plate had enough meat for two people...
Понты, дороже денег😂
Kalo di tempat ku 400$ 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
$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
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"! 🤤
Excuse me sir, do you have any ketchup?....
😂
American moment:
he wasn't cooking, he was playing Poker.
Only a bluff 😂
26:44 pricey bluff from the looks of the ending sticker price for the dinner and a show 😂
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
😂
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?). 😂
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
I'm happy to know that I can buy 2 weeks of food with what you eat in one dinner 😂.
Nice starter, but when will the video of the main course come out?
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
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
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.
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
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
What was the block being cooked with the vegetables? Ive been trying to figure it out and very curious!
tofu
Why was it green?
why was it green? @@sidmarquez4771
It's mint tofu@@carlspackler9495
Real wasabi!
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❗
You can tell who in these comments has never been anywhere nicer than Cheesecake Factory.
Oh wow, thank you for sharing your fine dining experience. I see myself at the other end of that table enjoying this experience live. ❤
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.
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
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 👍🤜🤛
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.
Loved the entire video. Curious to know what was the range of heat on the griddle from inside to outside for it to be able to be cooked so long and still maintain pink centers?
Keep going, loved watching.
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.
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😅
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.
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
You made a great video, I swear, it's really good, I really like this video.Have a wonderful day.
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?
It's been awhile since I've seen your videos and you're still in love with grill top films! 😂👍
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...
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
Лучше пир дома за 10 долларов, вместо такого ужина за 420 долларов в Токио😢😢
VERDADE
Выглядит отлично, аппетит растёт, после этого можно куда нибудь зайти и плотно покушать.
на какие шиши? 500$ оплатили
Can someone tell me what the greenish rectangles are that was being cooked along with the steak?
I think it’s the Mochi.
Mochi is made from rice. But Mochi is usually white. So that green stuff is seaweed mixed in Mochi.
@@hanachannel_hogonekoLife ahh ok. That makes sense. Thanks!
It's called fu, which is wheat gluten originating from Kyoto where the vegetarian monks ate it as a source of protein. Fu itself is flavourless and soaks up broth it's cooked in, but in this case they've mixed in some wormwood (yomogi) to give it some herbaceaous taste and colour.
Real wasabi!
What are the square green things at the start of the video? Some kind of tofu??
I think it is yomogi-fu (wheat-protein with mugwort).
@@xman3988 👌
Real wasabi!!
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
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
"Steak", not "stake". A stake is a sharp pointed thing you stick in the ground.
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.
I love watching these while eating Steak-Ums.
Got my bargain ramen right here. 😂
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 ...
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 =)
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!
Красиво! Пойду поем овсянки.
We only got bread over here
Very pleasant meal. The skill of the chef is amazing
What is the green rectangle thing two of them he grilled in the beginning of the video, along with the egg plant and chilli? It looks like soap lol I wonder if its something else, cuz no vegetables look like that
Likely mugwort mochi or konjac
Real wasabi!!
$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
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
Thank you for sharing the experience. ❤
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 🥲
Да нет обойдемся без такой экзотики за 420 долларов
нищеброд
да вам ее никто не предлагал и не предложит в следующие лет 30-40
What are the green cubes?
What a masterful food excursion but I can't be broke and still hungry after a meal
this guy took better care of the vegetables than I did with my kids
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?
As always - great!!
With best regards from the Northern black forest 🌲🌿🌳
The wallet must have felt lighter after this meal😂😂😂
20:00 わさび全部乗せててワロタｗｗｗｗめっちゃ辛かったやろそれ😂😂😂
日本人でもこんな食い方はしないｗ
Knifes are not Kai? Also, 12:55 the huge scratch he made, he put the piece of metal on the meat lol
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 !!
Looks super tasty. 🤤
I need more fried rice then that for $420 😂
Japan has the best looking steaks.
Like something out of a classical painting.
Яйцо с рисом )))) ахах деликатес, каждое утро шикую ))))
😂
Ну, знаешь, здесь такое... может японцы каждое утро шикуют креветками, которые у нас сам знаешь сколько стоят... тут дело в стране...
А в дневное время этот парень штукатур-маляр😂
Не удивлюсь. А ещё может калмык или бурят:)
KKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKK
@@АлександрКудасов-д2л so racist ...
Cuando estos cocineros van al baño, ¿utilizaran también la espátula y el cuchillo?
СУППЕР ПРИВЕТ ИЗ УЗБЕКИСТАН🇺🇿🇺🇿🇺🇿🇺🇿🇺🇿🥰
OMG - So much beautiful steak. Aden, if I were you, I would never leave Japan (LOL). 😎
Is it cooked well ? 😮😮
Ем сосиску и смотрю на это чудесное мастерство приготовления блюда) Ну очень вкусно!
А я заварил доширак ...
Крошечный добрый поступок лучше, чем самые торжественные обещания сделать невозможное❗
и сосиска вкусной кажется, будто за 400$ 😁😁😁
Пока смотрел, съел даже крошки засохшего хлеба с майонезом. Ужин, удался!
I prefer over fire or coals
生肉が置いてあった場所に戻されるの嫌すぎるw
Did you use all the wasabi on your plate for one piece of steak?
Цыганский развод 😂 красиво и аккуратно перевернуть ингредиенты, вот тебе цена .
Beaucoup de cirque …et ça coûte cher le cirque 😘
6:11 the man reflection on the window 😂😂😂😂😂😂😂
Lends a whole new meaning to giving it rice😂😂😂
Желаю всем так жить✌🏼♥️
Господи, как долго ждать конечного результата) Всё можно сделать гораздо быстрее и дешевле)
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 $415 left over.
I would probably have the urge to tell the guy to pick up the pace 😂
I also like my steaks with a hard sear and I think a teppanyaki can never achieve this because of the lower temp and material of the surface?
I'm sure the food is perfection itself, but the ceremony is a little over the top for me.
was that tofu (?), sweet potatoes (?), and peppers? what else? and the condiments on the plate? salt, wasabi, what else?
За такие бабки - пусть «засунут» этот ужин себе , куда понравится!😂😂😂
ты акуеешь, это еще дешево😂😂😂
как тебе золотой стейк Турка NusrETа за 1500$? 😂😂😂😂
@@dayzeeroo идиотизм
У нас полбыка нормального можно за 420 баксов купить
@@МихаилИордаки-ю7хты просто нищий нытик.
With that amount of wasabi, it defeats the quality and preparation of the beef?
The fattier the meat, the less the effect of wasabi, although half that amount would have sufficed.
Japanese knows what they are doing . Just zip it and enjoy
I was wondering why he only put the hot oil over the one cut of beef. It was the thicker cut of the three and my first thought was that he was going it to make the thicker cut cook faster