Wow just wow. I'm just amazed at how this master started out as a 16 yr old student to owning an eel restaurant, to becoming a master is just amazing. This is why I'm subscribed to your channel because of all the amazing people that you show case but the amazing stories behind the people. Keep it up and I hope you stay safe and healthy.
My absolute favourite dish!! Wish I live in Japan just so I can eat it all the time. Glad to see this master alive and well after inhaling smoke from burning coal since he was 16.
제가 여기에 18년도 여름에 가서 먹어봤는데 이 가게는 진짜 끝장나요 영상에 나왔듯이 간장에 여러 번 담그시고 구우셔서 진짜 맛이 깊습니다 진짜 코로나 잠잠해지고 오사카 놀러 가시면서 교토로 코스 짜셔서 청수사 보시고 내려오셔서 꼭 드셔보세요 진짜 무조건 큰 그릇으로 시키시고요 제가 학생이라 돈이 없어서 작은 그릇으로 시켰는데 아직도 후회합니다! 진짜 엄청난 맛집이니 무조건 들리시길 바랍니다 저는 한국 오고 나서 아직도 여기보다 맛있는 장어덮밥집을 찾은 적이 없습니다!
I'm Portuguese and we also love eels however I can't wait to visit Japan and try this magnificent BBQ eel it looks fantastic now in Portugal you have to book your reservation months before your trip with the restaurants because honestly there is a waiting list for this dish so like 2 months before your vacation you book your dinner at the restaurant you want to visit Portuguese people usually cook them in a nice fish stew or dipped in flour and fried oil with a side of tomato rice its awesome but this Japanese BBQ eel look like it's to die for i wanna try this so bad I hear its about a hundred dollars in Japan for this dish I bet its well worth it honestly it looks better then the Portuguese recipe as a child living in New Jersey i use to go out to the river close to the ocean in south jersey and we would set traps to catch eel we would usually come home with about 50 to 100 we would go early in the morning about 2am and by sun up we would be heading home my dad would split the catch with his other Friends that went fishing with us I couldn't wait to get home clean them and start making the stew we would also fry about 10 of them they are extremely slippery so we would use play sand you roll them in clean play sand then run your fingers down them and it would completely strip all the slim off then under running water you wash them off and clean them and right in the stwe pot with tomatoes potatoes bay leafe onion and a few more things we would take the guts put them in a container and freeze them because when we would go crabbing the guts would work wonders for crab bait oh I miss those simple days great memories
I love and very thankful to your channel, showcasing all these masters with amazing skills. Please keep sharing them to us, love and hugs to this guy (he’s still looking good and young) lol 😆🙏❤️🤗
Stimmt, die Übersetzungsmaschine hat ja schon einiges Lustiges ausgeworfen, aber "Gegrillter Aalmeister" ist nicht so schnell zu toppen 😂 ... obwohl, der "Mittelschüler" setzt noch einen drauf 🤣
@@FFXI_Addict that's like saying carp is seafood ingredients. Eel lives in freshwater. I think you mistook it with Moray Eel, a delicacy in some high-end restaurant.
Man I LOVE eating BBQ eel. This EXPERT CHEF takes it to a whole new level. He truly cares and is incredible. My mouth was watering the entire time it was on the grill!! Definitely an art form. Thanks for posting. Cheers from 🇨🇦
I came around this video from time to time, just to remind me that I HAVE to taste this when I will go back to Japan. The third time is the charm like they say... (2007, 2020, 20??)
My family and I are at Yokota AB in Fussa-shi, in the Kanto region. Now we know where to go this weekend. Straight to his restaurant in Kyoto. Shinkansen, here we come!!!
Ông làm món ăn hấp dẫn quá, xem mà thèm haha. Ông làm lâu năm rồi nên ông có đôi bàn tay điêu luyện, ngọn lửa hồng không làm bỏng tay ông được. Chúc ông luôn mạnh khỏe
The masters all know the true importance of charcoal over gas. Dedication and training to finely control the temperature of the charcoal is the only way to bring out the pure aroma and taste of quality unagi. So many restaurants here in Australia use gas grills... It is not the same.
And again this channel presents a very interesting spectacle, not only the process of making food but also chat that makes the atmosphere more fun and doesn't feel stiff. always enthusiastic about introducing dishes from Japan ありがとう
I’ve only been to Japan once but as a bit of a foodie its hard not to fall in love with the food culture and the pursuit of perfection at every little food stall. Videos like this make me really miss the place. Can’t wait to go back once the worst of covid is behind us.
You are our teacher! Thank you for your hard work! We love you! We look forward to your next works! Your channel is great! We have learned a lot from you! thank you for your sharing!
