Teppanyaki preparation of 200g of Kobe Beef. The marbeling of the Kobe Beef in this restaurant varies from "A4 to A7" (according to the waitress). Filmed in Central Ginza / Tokyo -
Cooking a well-done steak requires skill that only high tiered chefs can accomplish. Not that any of you brain deads calling well-done steaks "trash" would know how to cook anyway , nonetheless to even have the money for a high class restaurant.
@@orbit354 you are missing the point that it is kobe beef. extremely high fat content. it is meant to be cooked more than lean beef to properly render the fat
@@philipdru4782 No it’s not because the fat is different from the fat in normal beef. Ist melts at a way lower temperature. It’s not as bad as overcooking a normal piece of meet but no chef would ever recommend to eat it that way
When you eat kobe as much as this dude does changing things up and asking for one well done once and awhile is understandable. I actually prefer my steak medium so this still looked incredible to me.
No one in their right mind would ask for a steak to be well done for a "change of pace". The fact that you like things done that close to well done obviously factors in.
@@punkem733 haha Why do you think he asked for one then? But yea, I wrote the comment... that's why I added my preference to it in the first place. Id also ask for a steak raw/rare to change things up, especially if I was this guy, for the video. You've obviously tried a well-done steak in your life to hold such disdain for the practice, you wouldn't know you preferred rare/medium rare so much more if people weren't willing to experiment and change things up, isn't that valuable? It's possible some well-done wagyu would blow your mind.. but I guess you'll never know.
When you cook any steak beyond medium it loses its quality. If your getting one Well done then you may as well get a cheaper steak. It's going to taste the same
All the people in the comments who are quipping about ordering Japanese wagyuu anything past medium rare have obviously never had wagyuu in Japan before. With the level of fat marbling in these you *want* to cook it around medium at least to get the fat evenly rendered throughout. That's also why you often see the steak cut into many small pieces, not to make it easier for the customer to eat but so that all the fat can render. Even well done (done right of course) is fine because of the sheer amount of fat means it still would be easy to chew through.
To be fair, we've seen Aden eat some rare beef. One of the steaks he cooked himself he practically left bleu. It would be fun to order one bite of each doneness. A bite of rare, medium rare, medium, medium well, and well done please. Domo.
I've never had Kobe beef, but seeing the marbling, and the Chef's attention to preparedness, I'd say that ordering it well-done may be just as good if not better than medium-med rare. The steak is cut into several pieces and browned on each and every side. That's some crazy flavor. It doesn't even look well done, I'd say medium well at the most, by the time it hits his plate.
The first one with beef shaped trophy says Kobe Beef at the center, and second one basically says award winning Tajima beef. Tajima is a name of the place in Hyogo prefecture, which is the same prefecture as where Kobe is lactated.
That was done on purpose by chef. Some things you just don’t prepare the way a patron orders due to the respect for the product. Blue fin, Kobe, old heritage recipes. It’s not worth the business. Although this chef walked the line perfectly
I agree. The chef was arrogant to not prepare it according to the customers order. (Or he was incompetent. I probably hasn't had a lot of practice making well done Kobe steaks.) If they don't want to cook it well done, they shouldn't have the option of ordering it that way.
Tbh the tenderness of high quality beef is not to be taken lightly. For Kobe , since the chef cooked it longer than medium / medium rare , the fat has melted and created a crust from the Maillard reaction. Thus, the Kobe even though it was cooked longer, the fat melts in your mouth and might deceive the taste sensor making it tender and crispy at the same time. Anyway this is just my theory and I won’t even risk ordering well done for a Kobe lmao
This piece of Kobe Beef, does not look nearly as well marbled as I have seen "him" (assuming it is always the same guy) get in other Japanese Restaurants. Most of those steaks would have melted on the grill long before this one is even close to being finished. It also looks to me like the Chef is having problems figuring out just how to cook the meat since it is so out of the norm of what he might be used to preparing. It is almost as if this whole clip might be a subtle dig at the establishment's claim to possibly server A7 beef. This is the first video of this type from Aden that I have seen where they state "according to the waitress". Most times the video description just states whatever was ordered as fact and leaves it as that.
Well if you have viewed very many of the Aden Japanese Restaurant videos of this type. This is the only one to plop what I assume (can't read Kanji) were "We are great" awards and plaques in front of the camera. Not it is possible that that was requested, but I suspect not since there seem to be plaques at every chef station and they are the only ones that I have seen to keep pushing their Kobe sticker, label, or whatever long after the order has been placed and started.
Kobe must be at least A4, with BMS (Beef Marbling Score) of at least 6; there are BMS (Beef Marbling Scores) from 8-12 within just A5. This could easily be A4, BMS 6 and still claim "Kobe". Could be A5 BMS 8. Agree 100% it looks to be lesser quality than the other vids.
Authentic Japanese wagyu is unlike any other steak. A well done steak still looks pink despite being cooked at the right temperature and the normal time you would cook your ribeye to be well done.
I've never had Kobe beef, but seeing the marbling, and the Chef's attention to preparedness, I'd say that ordering it well-done may be just as good if not better than medium-med rare. The steak is cut into several pieces and browned on each and every side. That's some crazy flavor. It doesn't even look well done, I'd say medium well at the most, by the time it hits his plate.
The people complaining about the quantity never had beef this rich. You probably couldn't eat more than that, even if you wanted to because it's so fatty. This type of beef is meant for taste, not as a meal.
I have to hand it to the chef for not questioning the choice of having it cooked well done. I would've had it made "chicken-fried" with some sausage gravy. Yum!
That meat is so infiltrated with fat that you can't possibly "overdo" it. It will always be juicy, it doesn't follow the same rules than the rest of meats.
Exactly! This beef is almost impossible to cook badly. I'm sure the well-done flavor is amazing, and as tender as medium-rare. I've had Kobe twice so far, and cooking it a bit "over" is the best!
what gets me are the disclaimers/warnings about eating rare meat alongside disclaimers about not being able to guarantee the quality of well done steaks.
I love your videos but people in the comment section should really get their shit together. Envious/jealous brats calling every person out for not doing things their way. Like why the hell would y’all go after someone’s personal taste/temporary preference? To each their own. Second thing is people calling out Aden for spending this much money on something he enjoys; “spending daddy’s money” etc, it ain’t none of your business. People, are all those comments really necessary? Nobody cares about your $200 a piece anime figurines and neither should you be that nosy. Readers please be kind to each other and respect each other because it’s not much to ask for.
I get his joke. I prefer my steak rare, which is comparable to medium in the scale of things. Medium rare is the standard. If you prefer your steak cooked well, just get the chicken or fish.
I don’t get the hate, if you look at all his videos he has rare or medium rare basically every time, but he mixed it up for the RU-vid content. A little bit of me has always been curious what well done Wagyu would be like.
What really gets me is the fact that they can not leave the steak alone for it to cook properly. 10 seconds on one side then turn it over, then cut it then turn it again. Man that is so annoying. Just leave it alone and let that thing of beauty cook for goodness sake. Then that is all that $201 gets you s=is so frightning. I thought that at least a salad and a Miso soup as well would have been nice. Oh and to me, that was not well done, I agree that it is medium at best. Too much pink on the inside. They also did not need to put the awards in front of him, as if they thought that he could not see them. No English so could not read it anyway. Still a nice video of the culture.
