I seriously found myself laughing out loud to your comment. 😂 Prompted me go back and watch the "spooky undead lobster" ... and I just started laughing all over again! Awesome! 🦞👻🦞👻🦞
Japan's got to be the last bastion of decency and humility on the planet. That chef hands the plate to the customer and says (in outstanding english): Thank you for waiting. Fantastic 🌄💋
great video, just wish there wasn't so much background noise from those people talking. I love being able to just hear the chefs work and the sounds of the food being prepared.
Yes! I'm glad that I'm not the only one that was annoyed. Personally I would've said something. When you consider the price, it should be more peaceful. It wouldn't be a place to have a romantic diner since you wouldn't be able to hear each other talk.
@@williamwalsh3565Nope, at least one of the guys and one of the gals have a strong German accent. The guy is bragging at some point that „this would be 3 times more expensive in Germany or the Bay Area“
@@TheAndymacd Funny enough this one was already dead considering it was already cut in half. It's kinda the same thing as a cockroach where the body still moves for awhile after the head is removed.
So many places seem to skip fried garlic "live", opting for pre-fried, I assume, for time efficiency. Glad to see the 'live" garlic preparation as part of their process!
Not giving the chef any dislike but the lobster doesn't need to be killed to be covered in sauce . Different cultures have their own way of doing things for tourist but natural for me thanks .
Is that wasabi that was poured over the lobster? Also, is kobe beef normally eaten with wasabi? I’ve never seen that combination before. Im not going to lie, my heart sank when I saw green sauce poured all over the lobster. Same feeling when the customer covered their steak in wasabi.
Kind of erie watching the legs and eyes move. I know it is just reaction to the heat and the lobster is not alive. Looks very good though, well done video as usual.
Биф - туда же... Не с кровью и не прожаренный. Так, повалял на горячем столе - пойдёт... А покупатель - прямо сразу жрать, видимо - очень голодный и не хочет ждать "до готовности". Что-то из серии: тёплое сырым не бывает... Нет ребята - спасибо.
At 0:25 crispy fried garlic is a savory, pantry-friendly garnish popular throughout Southeast Asia, where it's known as krathiem jiaw in Thai and tỏi phi in Vietnamese. We reach for it all the time to bring allium crunch to vegetables, noodles, stir-fries, curries, salads, homemade chili crisp, and so much more. Preparing your own fried garlic is easy-this recipe provides instructions for making it on the stovetop and in the microwave-and gives you the bonus reward of aromatic fried-garlic oil, a flavor-boosting pantry ingredient in its own right that can be used for making everything from fried rice to mayonnaise. The key to success for fried garlic lies mostly in timing: it's important to closely monitor the garlic throughout the cooking process to ensure that it doesn't end up too dark, which will give it an acrid flavor. As with fried shallots, the garlic needs to be pulled off the heat and drained just as it reaches a pale golden brown; carryover cooking will take it the rest of the way, producing crunchy, golden-brown bits. And the best way to ensure success is to completely set up your workspace before frying, as you'll need to move quickly at the end of the cooking process. Once you strain the fried garlic from the oil, you spread it out on two layers of paper towels, season it with salt, and a dust it very lightly with powdered sugar. The sugar-dusting, a trick that I picked up cooking in restaurants, helps to subtly temper the natural bitterness of the garlic, without making it sweet or sacrificing its crunch. Once cooled, the crispy fried garlic and aromatic fried-garlic oil can be stored for weeks, although with all their possible uses, it's highly unlikely they'll last that long in your kitchen.
As a New Englander who has broken down more boiled lobsters than I could ever remember, watching this guy struggle with the tail was shocking. Why didn't they just pull the meat out in advance like they did with the claws? His ham-fisted handling of the tail reminded me of the Jerry Seinfeld bit on chopsticks: th-cam.com/video/ScrX6Hx_lcw/w-d-xo.htmlsi=HEPzSbaT6kVgGXtc There are better ways to get the meat out of a tail. I'm sure he's seen it, but he's sticking with the knife and meat fork.
![ทททททททท #27 [หลุยส์ เค โตมายังไง ณ สระบุรี]](http://i.ytimg.com/vi/CaKoYw_Xmtg/mqdefault.jpg)
You know the meal is expensive when the chef spends 5 mins to fry garlics
Actually a garlic.
@@lukekim2231 got em
3:15 for a second I thought chef was grilling cheerios ! 🤣jk
I can do that
Love these videos, makes it seem like you're sitting right there. The elegance and care in the service is a lost trait. Amazing!
not the same to cook for 1 or 2 than for 40-50 ppl so that's what you pay for
Love hearing someone's conversation a table or 2 over......
why?
@@thermaldetinatorsonly8857 it's sarcastic, they're very annoying
Going to Moriya is always a treat. I've always enjoyed the times I've visited there myself.
the mines of moria can be deadly
We'll let the ring bearer decide
I just wanna say man I love your videos and the style, super relaxing and fun to watch
This restaurant was actually quite busy, usually it's even more relaxing!
too much talking
Looks delicious 😮😮, thankyou for sharing good videos❤️❤️❤️
That's one of the cooler rice presentations I have seen :)
spooky undead lobster must taste different
I seriously found myself laughing out loud to your comment. 😂 Prompted me go back and watch the "spooky undead lobster" ... and I just started laughing all over again! Awesome! 🦞👻🦞👻🦞
Necromancer teppanyaki chef
When those legs were kicking, I was spooked.
Japan's got to be the last bastion of decency and humility on the planet. That chef hands the plate to the customer and says (in outstanding english): Thank you for waiting. Fantastic 🌄💋
Tell that to all the prisoners of war that died at the hands of Japanese cruelty.
Beautiful work the chef's is amazing 👏 really good work 👏
That is the cleanest lobster claw/pincher meat I've ever seen
The Kobe beef is where they get ya
May I ask if a stabilizer was used to shoot this video? Which camera and lens did you use to shoot?
Nice and prices are great!!! Looks good mr chef guyyyyyyyy
great video, just wish there wasn't so much background noise from those people talking. I love being able to just hear the chefs work and the sounds of the food being prepared.
Agreed - the boisterous arrogant dude giggles were annoying. Sounded like a crooked deal going down from the tone.
Yes! I'm glad that I'm not the only one that was annoyed. Personally I would've said something. When you consider the price, it should be more peaceful. It wouldn't be a place to have a romantic diner since you wouldn't be able to hear each other talk.
always americans
@@williamwalsh3565Nope, at least one of the guys and one of the gals have a strong German accent. The guy is bragging at some point that „this would be 3 times more expensive in Germany or the Bay Area“
@@DirkLachowski wow i didn't think he could be more hatable but I stand corrected
We went here during peak Cherry Blossoms in Kyoto this year, and this place was amazing. Well worth it.
that lobster moving gets me...
Lobster is always cooked alive lol
But that one was cut in half already, Mr lol
👎🏼👎🏼
@@sierpus It's just reflexes, lobster was clearly already dead cause they cut it in half from the head
@@TheAndymacd Funny enough this one was already dead considering it was already cut in half. It's kinda the same thing as a cockroach where the body still moves for awhile after the head is removed.
I’d have to pop out and get a sandwich waiting for this guy. Five minutes in and the garlics just about done.
Right
To experience this in Kyoto.... Priceless
I would've preferred he put that green sauce to the side so I can dip it instead of all over the lobster but nice regardless
I was just in Kyoto a few months ago and I miss it already!
I always assume with these kinds of places is that you pay $300 for the experience and then $20 to the McDonald's after
Ah yes, nothing like dining with a shrieking pack of heyenas next to you. What a beautiful video, except for that part!
heyenas - they are beautiful!😅
That one guy really never shut the fuck up with his laugh.
It looks delicious.
So many places seem to skip fried garlic "live", opting for pre-fried, I assume, for time efficiency. Glad to see the 'live" garlic preparation as part of their process!
😂
😂😂😂
😂😂😂
absolutely! Such care is taken to make it perfect and unique to the customer
Ah, so that's what those are. I thought they were breath mints that he was flipping over individually there.
Aden - I have been following you for about six years now. Love your content. You have achieved LEGEND status.
Umm excuse me waiter, but my lobster’s legs and eyes are moving.
Beef looks amazing 😍
The way he cooks is like meditation.
$235 for that shit ! 😂😂😂😂😂😂
New follower. Videos are first class.
Love the cloud computing talk in the background. The CI Pipeline!!!
yeah. thats them!@@jm12green31
Right out of a John Carpenter movie when the lobster legs and eyes were moving.
This chef actually cares, nice to see a young skilled teppanyaki chef at work!
young?
You gotta tell the dood in the back to shut his yap
He paid to be there so he can talk however her wants. You shut your yap.
@@rogerlongfellow205 Fucking disgusting rude American
The most amazing thing about this video is the amou nt of wasabi he puts on the beef
right after that the scene cuts out when he cries in pain.
You want some wine with that glass. Sheesh lol
Not giving the chef any dislike but the lobster doesn't need to be killed to be covered in sauce . Different cultures have their own way of doing things for tourist but natural for me thanks .
Is that wasabi that was poured over the lobster? Also, is kobe beef normally eaten with wasabi? I’ve never seen that combination before.
Im not going to lie, my heart sank when I saw green sauce poured all over the lobster. Same feeling when the customer covered their steak in wasabi.
poop track? intestines?
WOW! You got me at LOBSTER.
"The best stuff is made in Japan." -Marty Mcfly
Id TOTALLY eat this..
(Just wouldn't pay for it!)
so much patience and care into the preperation! I would love to go to a resteraunt where you can watch your food bein cooked xxx
The lobster felt at the beginning really unwell and tried to escape, despite being in two halves
I’d say it had a splitting headache
@randyh4697 oh that's a good one!
It was disturbing to see it move
Looks like they are trolling
They are
Again Diaries of a Master Sushi Chef: Hiroyuki Terada Camera Man!! ???? Fandom:::;)))
dude spent more time cooking the garlic than the lobster
Imagine you get roasted and your left side dies earlier than your right.
Kind of erie watching the legs and eyes move. I know it is just reaction to the heat and the lobster is not alive. Looks very good though, well done video as usual.
Can you define "alive"?
@@MelodyFreak21 functions with intact nervous system.
@@johnmajane3731 seems to be doing pretty well despite being in half and burning
That rice looks amazing imagine a few more cuts of the beef in there
imagine eating the best beef in the world and eating it with 5 pounds of wasabi, what the hell was that bro 🤣
Once I saw the amount of green sauce I thought it was for multiple dishes MAN WAS I WRONG WTF. Made me laugh
Биф - туда же... Не с кровью и не прожаренный. Так, повалял на горячем столе - пойдёт... А покупатель - прямо сразу жрать, видимо - очень голодный и не хочет ждать "до готовности". Что-то из серии: тёплое сырым не бывает... Нет ребята - спасибо.
They gave Aden instructions on how to eat Kobe Beef... hahahaha
When they grill garlic slices one by one, and dry them individually, you know that's a fancy restaurant! 😋😋😋
Gotta start using the time stamps
That’s a lot of wasabi in one bite
🔥
Yeah what a waste of money
hows it still moving? it was cut in half before it's cooked, why is it still alive?
Lobster looking around going "I have a splitting headache"
I can only imagine what the lobster was thinking...."oh nooooo! not the flour! We're cooked...I'm cooked."
That's a 4 dollar lobster where I live. Get a dozen or so for 50 bucks down on the wharf. I guess it's worth it to fly them over there.
Tomahawk steak smothered in Munster cheese with stuffed portabella mushrooms and lobster tail 🍴
How long it take to cook this??
amazing quality
طعام شهي ولذيذ👍😋
Was the crab alive? Or just muscles contracting?
That would be a snack and for how long it had taken. I would have to go get something else to eat.
It surprises me how blunt the chef´s knife is. The food looks marvelous, though.
I would pay $235 for the largest pancake possible on this hotplate. Extra for enough syrup.
Nossa qnta disciplina ao preparar o alimento 👏👏👏👏higiene e todo um ritual!!! Dá gosto d ver❤ esses detalhes!
8:10. Nope, theyre not happy...
Then 10 seconds later, it looked at me..
AT ME!!
Yes, the garlic flip is back
As a German I want to mention that the lady in The background is in fact speaking German
Jup
what are those rings that were frying at the beginning of the video?
Garlic
Is the beef 6 oz at 21:05?
creepy how it starts moving when it's being cooked. Like a horror movie.
The Energizer Lobster 😂
For that kind of money we have ALL YOU CAN EAT lobsters in France!
Does anyone know what type of cooktop he is cooking on? Maybe stainless steel?
Excellent
What is the little white vegetable? I’m assuming a vegetable. It has hole it the middle.
you mean the garlic?
@@freedom7009 I guess. Garlic chips.
wtf? that lobster is still moving! is it still alive when it's cut in half?
Zombie lobster
yes but it's ok it's happy to serve humans
Ты все правильно понял. В утешение, считается, что они боли не чувствуют. А лапками наверное от щекотки дрыгают
Yeah, there are some cases that dead animal still moving.
@@Duong-dc6cm lobster is not an animal
If I had that much wasabi in one go would kill me for sure, respect!
At 0:25 crispy fried garlic is a savory, pantry-friendly garnish popular throughout Southeast Asia, where it's known as krathiem jiaw in Thai and tỏi phi in Vietnamese. We reach for it all the time to bring allium crunch to vegetables, noodles, stir-fries, curries, salads, homemade chili crisp, and so much more. Preparing your own fried garlic is easy-this recipe provides instructions for making it on the stovetop and in the microwave-and gives you the bonus reward of aromatic fried-garlic oil, a flavor-boosting pantry ingredient in its own right that can be used for making everything from fried rice to mayonnaise.
The key to success for fried garlic lies mostly in timing: it's important to closely monitor the garlic throughout the cooking process to ensure that it doesn't end up too dark, which will give it an acrid flavor. As with fried shallots, the garlic needs to be pulled off the heat and drained just as it reaches a pale golden brown; carryover cooking will take it the rest of the way, producing crunchy, golden-brown bits. And the best way to ensure success is to completely set up your workspace before frying, as you'll need to move quickly at the end of the cooking process.
Once you strain the fried garlic from the oil, you spread it out on two layers of paper towels, season it with salt, and a dust it very lightly with powdered sugar. The sugar-dusting, a trick that I picked up cooking in restaurants, helps to subtly temper the natural bitterness of the garlic, without making it sweet or sacrificing its crunch. Once cooled, the crispy fried garlic and aromatic fried-garlic oil can be stored for weeks, although with all their possible uses, it's highly unlikely they'll last that long in your kitchen.
Must be so expensive!! Looks absolutely bucket list meal with the right drinks and friends, price x 20
Great video, but did you even enjoy the flavor of the beef considering you put so much wasabi on it?
FRESH wasabi is not very spicy at all.
Amazing prep. Restaurant needs a Bro room
Love your video. Although, I’ve never heard anyone using the word ‘like’ as often as those Americans in the background.
Confirmed Wasabi enjoyer. Enjoyed the video, as always.
feel uncomfortable to see roasted alive 😮
Love that video. But still a little scary to see, how long the lobster lives even cutted
最近は油をあまり使わないのが
日本の鉄板焼きで流行りつつあるけれど、まだ一般の方は、お肉を
炎に包ませる🔥のを喜びます。
基本的には、それ程、味を左右させるものではないけど、パフォーマンスです。私は嫌いではないです。
Aden - (trying to enjoy a meal)
Table across the restaurant - "TTHHEE SSRRRVVVERSSSS"
Glad you still enjoyed your meal!
Do you bow to the chef? Because This is amazing
Oh god that lobster moving is creepy. It's cut in half so you know it's dead but still. Yeech.
For $235. That lobster better sing and dance for me
Tell me your poor without telling me
thats pretty cheap man XD. A great experience for only 235 i mean that's a great value.
Cooking surface is immaculate. Anyone know why it doesn't discolor?
Just a thought. High grade stainless using Low temps and very heat resistant oil ?
Does it hurt the lobster though?
It's better to sleep on an empty stomach than waiting for your angry wife to cook food after a fight. That's Tepanyaki
what kind of oil is that
I live! I die! I live again!
-the lobster
8:08 is the moving lobster actually alive here? Awesome videos, great job.
They should have use a wooden skewer so the lobster tail didn’t curl up
As a New Englander who has broken down more boiled lobsters than I could ever remember, watching this guy struggle with the tail was shocking. Why didn't they just pull the meat out in advance like they did with the claws? His ham-fisted handling of the tail reminded me of the Jerry Seinfeld bit on chopsticks: th-cam.com/video/ScrX6Hx_lcw/w-d-xo.htmlsi=HEPzSbaT6kVgGXtc
There are better ways to get the meat out of a tail. I'm sure he's seen it, but he's sticking with the knife and meat fork.