i watch this video almost every single day, its one of my favorite videos to listen to in the background. The chefs voice and the sound of the food cooking is very immersive. He explains everything he is doing and really makes the experience seem more exclusive.
LyovMyshkin Until he completely ruined it by cutting it on the grill. Must be his first day as a chef or this must be like the Japanese McDonald’s or something.
Random Human Actually there *is* a right way and it is the opposite of what he’s doing in this video. Steak doesn’t magically change its properties when you enter the continent of Asia.
@@rifleshooterchannel208 there is no right way. If you don't want your steak cut on a grill don't eat steak wherever this place is. Why are you asserting dominance over food preparation preferences? Its not a big deal.
This is one of the best videos I've ever seen on this channel! The explanations were on point, the atmosphere was exquisite, and the guy was very happy to be doing his job! 10/10!
0:37 "juicy from the face, first close to face, slowly slowly cooking, inside of mommy, more come out, yeess" WAIT WHAT?! _misheard lyrics all over again_
Went to this place (Ginza Gomei) on my last visit to Tokyo. It was an unbelievable experience of flavor. You guys can joke about the price, but you're missing out on an unforgettable meal. The other courses paired to the Akita beef are excellent preludes. The quality of ingredients in Japan put the US to shame.
Cool story, people used these ingredients for hundreds of years prior to them costing so much collectively. You can make this yourself for £100 less. But hey, if spending this money on food doesn't make you feel retarded more power to you.
@@ogmoustachemalefacialcompa3907"people used this ingredients for hundreds of years" doesn't equal to professional chefs used the same ingredients to make the same food. If earth is retarded like your brain is, chef ramsay would have hire non experienced cooks to his restaurants or any other well renowned chefs.
O G Moustache Male facial companion It’s not about the ingredients and steak. It’s about the experience you get alongside a highly professional chef that cooks you the best of meals. I’m not rich or anything but I think I’d have to experience once in my life
This video is amazing, I love the high quality close-up shots of the steak as its being cut and devoured, it really shows how perfectly textured the meat is, bravo.
I watch this video almost every night as i fall asleep, the chef's voice is like butter and explains why he cooks the meal the way he does, the whole experience was high class and very immersive.
While it may not be cooked temperature to my liking there is absolutely no denying that this man is a true artist!!! I really enjoyed the video thank you very much.
This steak doesn't look like it has that much of a sear at all. It's the caramelization of the butter that gives it its brownness. The worst part is the beef hardly gets any resting time and is served right away like it's a yakiniku.
*Michael Craig McGee* You are acting like a good steak will cost you tens thousands of dollars or more. Even if no where local is high end enough to properly prepare and serve high end beef you can still visit other countries aka going on a vacation (where you can schedule a pit stop somewhere that does serve high end beef prepared properly). Even if you consider a decent vacation as something reserved for the "rich" then you can still get high end beef imported. With the meat all you need are the right seasonings, utensils and instructions and you can cook one yourself for about $300 not including the cost of seasons and whatnot you might be missing. Hell you can even buy a sous vide which makes it nearing impossible to screw a steak up. It might not be something you can eat every weekend but you can definitely save up and treat yourself.
That steak looks divine - This is definitely one of the most appealing restaurants and preparations you've shown recently, Aden. Do you have plans to release any more of your own cooking videos? I rather enjoyed that tomahawk you grilled over the fire earlier in the summer.
As I was watching him fry that steak, I was thinking, did the customer order the steak well done? I thought it looked like the steak would be fried to a crisp. When chef cut it open, I was surprised it was medium rare. When customer used the butter knife to cut the steak, I was amazed as to how tender that steak was that it was so easy to slice through.
Mozart 21 K467 (and two other Mozart pieces Symphony No. 40 in G minor, K. 550 ?)followed by J.S. Bach: Suite No.3 in D, BWV 1068 - 2. Air and Johann Strauss "The Blue Danube Waltz -Op 314".
This is the most professional aproach from the professional cook to their customer's in Japan...I like how he work with the food..All of this is priceless...How he explaines it nicelly and calm..I love it..Greetings from Croatia for this art of cooking..Tnx.
I would be mopping up the juice with some nice crusty bread while he was cooking that. It would probably be the only part of the meal I could afford on my wages ;-D
I'm Korean, Japanese people are our national "rivals", but doesn't matter to me but some part of me feels like it should. I have a deep respect on how a lot of Japanese people have a masterful skill for a craft, paying attention to fine details. It truly is art.
just for some of the people，learn Myoglobin, it is an protein and it will come out as a red liquid when you are cooking a raw meat. It will be absorbed again by the steak and cause the cooked meat become red colour. Another thing is that a cooked meat (not well done) shows a colour of pink, that's why people always dun know how to determine a raw meat and a cooked meat. Sorry for my poor English, I dun speak English as my main language
Dropped jaw.............7:50 he picked up the entire oil slick with the scraper in one move. the only thing more impressive is the number of commenters who don't understand that the more expensive the meat, the less it needs to be cooked.
@@eddsmokalot6200 They absolutely save that for another dish. Nothing goes to waste in any high end kitchen, let alone a Japanese kitchen. If you believe other-wise, you're just plain ignorant.
230 bux for a meal and they give you a 2 dollar butter knife. Give me something with an edge. It's the same as a Ferrari with cheap hub caps. My pov only.
MrShanghai34 I think it showcases the fact the meat was so incredibly tender it only took 1 swipe with a dull butter knife. Also I bet that knife is silver and not some cheap crap -_-
The best steak I had was is Oklahama City at a TA truck stop... And this was 15 years ago. Since then I ate many $50 steak for the size of my palm but Oklahama one got stuck on my mind.
