9o pirete oooooo ie iri9oo perut oposisi o5o Portugal 6ooo purut itu putu Oit 565ooo oo6555576 ikut 7566555io oto oi Miabi Oit tapi masih oi6 otw 5o5iooi5o5 idol klplplmplplpnplppl ML mpplkklpmklplpnllpmpnmplplpmlp ooooooö@@donoshortsoot purut ituioo putuoooo itu iiioo
@CantOutRunADuck you seem like the kind of guy where I'd tell you your shoe is untied and you'd give me a 20 minute speech on how it's not and how it doesn't really matter.
These chefs probably have one of the best jobs in this line of work. One on one, intimate, and showcasing their skills vs hot chaotic tense kitchen in the back
What skills? flipping a few things over on a giant griddle for a single order? The short order cook at my local diner could do that and ten other orders without breaking a sweat.
I'm a bit curious about the expensive prices, is it depends on the quality of the meat and how taking care of the cattle? like they cultivate it so that the taste, and the quality were good?
me neither. I'm a chef too. But daaaaaamn it looked nasty. I felt that little guys pain as he got cooked. I don't work that way. And after watching seaspiracy my desire for fish and crustaceans vanished completely. But that's a personal thing. No judgement on others.
You know, I know this steak doesn't exist. I know that when I put it in my mouth, the Matrix is telling my brain that it is juicy and delicious.Ignorance is bliss.
@@TimTim_125 I think it was because the muscles and the shell were changing shape in reaction to the heat. You can put salt on frog's leg and they will move,that doesn't mean they are alive. (Of course I could be totally wrong,we can't know for sure)
First it’s God not god! Second DON’T use the lords name in vain! Have some respect! For French79 sake! Oh my French79! French79 crap! How do you like it? Let’s misuse your name. Have some respect!
@Jedidiah Nauman Really? you sure? I cooked shrimps before. I have never seen them move like that at all. In fact, they never move!! And that's what so horrifying about this.
@@SuperSaverPlays yeah, it’s odd, but it’s like how when you cut the head off a chicken, it can still run around, the nerves are still at work, there’s just no new signals being made and then splat. They’re dead, won’t even move
Matsuzaka Sirloin Steak had a very smooth technique to it. With the bread/toast and some of the sauces perfect combo. I liked how he repurposed some of the meat from the base when cooking it all.
If I lived close to a restaurant like this I would've eaten there everyday. This just looks so perfectly made and super clean and professional, western countries should learn from this!
@@DumbledoreMcCracken l can’t understand why you all feel bad for a kind of seafood🦞. This is an important part of our food culture. AND it’s meaningless to cite unrealistic stories.
@@user-dv1yp8kk8c you don't respect the food. It isn't bad to eat the thing, but it shows you have no face if you don't respect it for feeding you. I respect the animals I eat, whether I killed them or not. They might not care, but I try to not waste their sacrifice. If an animal ate me, I would expect the same from them.
I'll just sit here eating my fried bologna and use the advice my third grade teacher gave me.. "Use your imagination and pretend it tastes like something else.... For some reason, he would always have me close my eyes right before he would tell me this.
I'm so grateful to live in North America where beef is overflowing and we can get a great steak for 1 hours pay. (I'm in the oilfield so that may be more hours of pay for others, but still. Not breaking the bank).
Sometimes I have this feeling that half of these high end chefs originally wanted to be surgeons but their love for food made them turn into this because their precision is just so on POINT
My husband’s boss took us to one of these restaurants. The chefs have amazing knife skills. We were 12 around the table and each person was served the exact portions from one course to another. Thoroughly enjoyed it. And the entire meal took about 3 hours.
I'm italian, and i love our cuisine. We put a lot of passion and knowledge in what we do and i'm proud that is well known around the world.. But i think the janapanese are on a different level in term of pure skill and tecnique! The smoothness and armony in their movements is incredible. It looks easy, like you can do it at home! But we don't even imagine how many years of training and working they have to spend to get really good at what they do!
Trust me, you will eat VERY well in Japan. And you don't need to go to expensive places, even in cheap places ($5 for a ramen or a katsudon), it will be delicious and filling.
To be honest when I first discovered Aden Films I wasn't particularly looking for it. But his older videos had me fucking hooked. The artistry, the silence, the ingredients. Everything is wonderful.
I like Japanese food - what little can be found in Florida, USA - and what I’d like is to have brief English explanations to go along with what’s being cooked so I might try my hand at cooking.
Recuerdo el dia como si fuera ayer... Luego de un largo dia por visitas de negocio, eramos 1 persona observando como quitaban the lifes camaron. Recuerdo esa extraña sencacion de mirar al chef, delante de mi, empeñado en su labor, sin quitar la vista de la espatula. El olor a humo que te deja in the clouth is ameizing.
What a clumsy worker. Even puts peper on before baking and cuts on metal surface...And more alarm bells. It is probably expensive because the baking plate they bought was way too big.
RIGHT I keep thinking "you're using some of the most expensive ingredients known to man, so why am I under the impression these American hibachi chefs seem more coordinated than you do?" I feel like 2/3rds of this is literally just the chef trying to look busy, like he's *not* waiting on one shrimp to finish cooking, lmfao
thers no technique it aint even cooking, much less japanese much less the most expensive steak in japan. remember you could spend a grand on nagiri and sushi. imagine what a really good steak (not this one) would cost
working in Chinese restaurants, I was taught how to peel them with one fellow swoop (you grab the top and tear it and then twist if you want to take the whole thing off )
@@dank6182 If it were alive, it would be kicking or flapping its tail. You could slice a Lobster in half (Length wise) and it will still move for a good while the moment you place it on the heat.
