Visiting Ginza Ukai-Tei to have their most expensive lunch course including egg custard, smoked salmon with caviar, shiitake mushroom with beef tongue, lobster & sea bream, Matsusaka wagyu, some side dishes, desserts and a draft beer
Glad to see you still here! A lot of people (including me), got nervous with **The End**, but instead of a farewell it was a beautifully produced, musically fantastic video. THANKS!!
I vividly recall watching one of your videos eating at this restaurant once before and judging from all the other previous Teppanyaki restaurants you've been at, this particular one holds a decisively winning streak. The presentation and the dishes are unmatched!
Welcome back, Mr. Aden! UkaiｰTei is a famous steakhouse in my hometown. I'm sure the excellent quality of the food and the skillful chef will make your visit an absolute delight!
I don't know about best overall teppanyaki, but that fried rice at the end looked amazing. Was interesting to see what kinds of things Japan is experimenting with in the teppanyaki space though.
Maybe a silly question, but I am wondering if you need to ask for permission to record those visits. If yes, are there cases the record is refused? Great videos, keep it up :) Greetings from Germany.
Tokyo is always the best, they keep on surpassing themselves. Crazy stuff, ingredients and techniques, cookware. It could make you sad to think that in a 4 star hotel here the food would be rated 3 🥹 out of 10 and they would be rated 11 out of 10. Absolute legends 👏👏👏
What ingredients and techniques? That looks absolutely bland and boring compared to other cuisines, like Portuguese, Italian , French, etc.. the list goes on and on.
Question: what does the "salt mountain" method of cooking the abalone do as far as flavor is concerned? I can see that the salt would draw water from the seaweed and probably from the abalone too, and of course it looks cool, but is there a big flavor difference??
Looks cool. May have some minor salt kicked up with the water vapor to impart flavor (similar to how ocean air gets salty from wave action), but I doubt it was much effect.
Let me answer your question. This is called "shiogama-yaki," a traditional Japanese cooking method. This cooking method is more similar to steaming than grilling. Instead of cooking with intense heat, it has the effect of keeping the food moist by reducing the evaporation of water.
Thought I was gonna a be watching reruns like M*A*S*H* lmao. Love your videos man. I know there are other youtube channels out there but they're just not the same Edit: didn't expect to see a fork lolol
also ich bin selber Koch...find das wirkt aber teilweise überzogen und wie man sagt " hauptsache es sieht technisch aus" man kann's auch übertreiben wie z.b beim Reis
Maybe because I'm not rich so cant understand this way of eating haha. Spend lots of money just to have a small amount of food, watch chef dance while cook but still feel hungry after all :)))
