Teppanyaki preparation of A5 Wagyu Beef Steak and sides in Tokyo - Japan. I went to this restaurant a year ago for the first time, different chef, same waitress: • $144 Steak Lunch in To...
When the grill said “ssssssssssssssssssssssssssssssssssssssssszzzzzzzssssszzzzzzzzzzzsssssssssssszzzzzzssssssssszzzzzssssszzzszzzzszzzsszzsssssssssssssssszsszzzszzzzzzsszzz” I felt that
I found this to be extremely relaxing. The ambient sounds of the restaurant, the sizzling and preparation of the steak.. i wish i were there eating it though!
Don't be jealous. Eat greens and fish,chicken, and a Prime Fillet once in a while. Then splurge and get an A5 Wagyu and copy the chef! Just find a reasonable cut at a reasonable price! 6 oz. is usually 50 U.S. so watch a lot of video! Cheers.
Knew there would be a lot of complaining about it being ordered well done. It's not how I'd order it myself.. but these steaks have so much fat in them it almost doesn't matter how they're cooked. They melt in the mouth regardless
That's literally the only thing keeping me sane. Having said that, it's a bit like butter, you don't melt it before putting it on bread, it's nice when it's left unrendered.
The food looks delicious, but the ambience, and the way it's filmed, it's what makes these videos really shine. Congratulations, believe you deserve us all to pay for your luxury meals!
These videos are like the quiet parts of the early seasons of hells kitchen. Theyre pretty relaxed, barely any music, and its just a nice calming experience overall. So its basically a whole video of just the good parts. I just wish there was some variety with the food, it seems like every single video is the same menu, and same way its made.
Wow. My first thought was "those portions are ridiculously small," but now I think I get the point... extreme quality, not quantity. BTW, I've seen human operating rooms that were less clean & well organized. When I grow up, I want to cook with that kind of finesse and precision. 😮
Their "well done" looked a lot more like Medium, not that I'm complaining. Medium is perfect for wagyu ribeye, to help render the extra fat more thoroughly and release more flavor.
@@Antonio18677 Wagyu doesn't lose it's pink. I've seen other vids where it's definitely cooked to a well-done temp, and it's always pink. Apparently, it holds up to overcooking, but I'd never do that to a steak.
You can at GrandWesternsteaks.com You can order A5 and have it next day. For a New York Strip it's around $147, and for a Ribeye A5 it's around $154. That's a small price to pay for once in your life. Oh and it is certified. They send you the paperwork from Japan and it tells you all about the farm and cow.
when you visited her last October 2018 Aden, I believe the chef last time had more finesse as he prepared the clam soup. but overall, it is so calming to watch both of them work. thank you for this videos
So let me get this straight. You got 2 mushrooms 1 small piece of cauliflower a salad a tbs of tofu a vlam a bowl of rice a beer and a couple cubes of very fatty beef And it probably cost 250 bucks.
I had a steak today for the 4th, Wagyu is still frozen, it was a ribeye, pulled off a wood fire grill when my thermometer hit 155. It cooked a little more than I'd like, almost no pink... but it was still juicy, tender, and delicious. I prefer pink on at least 50% of the steak when It's sliced. However... a well cooked steak is gonna be good even if it's 170 Fully Well done. Cant wait till I grill the Wagyu... I cook on a wood fire grill, best steaks ever.
I have 2 brothers and they both pick on me because I like my steak well done, i love meat but I don’t like the prospect of eating raw meat or bloody meat
@@bbmine1907 It's not raw even when you barely cook it. That's called ''Rare''. Raw would be Sushi, Beef Tartare etc. It's not blood, it's a protein called ''Myoglobin''. Look it up. You're welcome, no problem.
Recognized the place almost immediately, without reading the description. The waitress and one of the chefs (not the one cooking) sounded the same. The "$144 steak" video was how I discovered your channel. An amazing experience going to that place again.
I strictly remember these dishes and the design of the restaurant. Is this a re-upload or you have been in the same place again? Just asking. Or is that other video from Travel Thirsty? (Or you and him are the same person maybe? :D )
@@cl0wns This is exactly why it should be illegal to edit the description after uploading. Comments like yours always appear without us to be able to prove the fact it was not in the description when I posted my comment.
I always get my steak well done idgaf what people say it’s my choice and to me it taste better that way🤷🏽♂️ how you gonna try to tell me what’s more enjoyable
Chor Lee this is wagyu. If u did it medium rare, the fat becomes overwhelming. At medium it's still tender and has more beefy flavour to it, at Well done, its still tender with more beef flavour so it isn't a waste. U can cook wagyu however you like, it ain't a typical ribeye that becomes a brick at Well done
@@blackricw6495 No, its A5. its the grade that makes it THAT rich. Please learn what you're talking about. If you cook it beyond medium rare you should be banned from ever eating it.
I do like your "well done" videos. It restores my faith that you're not a total animal. 😁👍 PS. That chef was seriously good. No chit chat, just got on with doing an amazing production on your behalf. Even his rice dish was a work of art. 👍
Only the out-of-Japan chefs do those sh^t chats, especially in America. Because they want to draw your attention out from the food itself. Or Americans are full of sh^t, lol. 😂🤣 I used to work in a couple of teppanyaki joints in Texas 30+ years ago. Most of them didn't know much about Japanese cuisine.
@@jakec3787 nothing. My point was if you are paying you should have your steak cooked to your preference. And you shouldn't expect to be looked down upon for having it cooked a certain way.
@@piehunt i dont think people want to control the way you eat your food, i think it has a lot more to do with respect for the food itself. Don't be childish - no one's eating "raw" meat. What you see as "bloody meat" is actually the release of myoglobin from the meat (the pink juice that seeps onto the plate), and it's an indicator to the chef that the meat has reached a critical point in the cooking process. The reason people don't like seeing a steak cooked well done is that the food itself is high quality and by cooking it all the way until its well done you've killed all off most of the flavor and juiciness of the particular cut of meat that was raised by a farmer, cut by a skilled butcher, and then hand-selected by your chef. The reason they tell you to eat a burger instead is that by the time you cook that piece of meat to well done you have eliminated all nuance and flavor from the meat ; therefor you might as well just be eating a burger. Try to get over your knee-jerk reaction at seeing pink on the plate and try to understand the food a little better. Or keep wasting your money, you do you.
@Righty I take Xanax for anxiety, it calms you it doesn't make you bad at spelling. Then again I need it and I don't inject it into my eyeballs or anything. I'm naturally bad at spelling.
I eat a lot of raw meat and steak in Japan. Honestly, for fat rich steak like this. Well done bring out the fragrant of the meat and it is still juicy and tender. I find any wagyu beef raw or below medium well bland. Japanese chef knows how to cook well done steak well. Western chef tend to overcook and burn well done steak with poor heat control.
Chef was scared to cook a wagyu steak well done. I know you did it just to see what they would do or how it would taste etc. your a well learned epicure!
Nope. Well done is pretty common on a wagyu in Japan. Wagyu is very easy to cook well, it's such a juicy steak that you really gotta try to mess it up even doing it well.
