Working in a michelin restaurant in Sweden we actually did have an "army" of foragers that would come in once a week and sell us what they found in the wild.
For those curious... Lunch (17 courses) is about $200 USD, the lower end dinner (20 courses) is about $380, and high end dinner is about $500. The alcoholic drink pairings is another $400.
That's actually reasonable considering the quality. I would happily pay for the high end dinner as a special treat. And lunch every year for my birthday!
What I like that Jolly does is that they talk to the chefs and they learn a little bit about them because unless you had a personal conversation with the chef or if you read about him on his website, you really wouldn’t learn these things when you go to a restaurant and it’s really nice to hear. It’s like putting a face behind a business.
You guys are actually getting recognised in public and invited to Michelin starred restaurants now! That's crazy. Properly respected food critics now guys 😉
@@jaspercandoit Being a food critic doesn't mean saying negative things, though. The "critic" part of the term isn't referring to being critical of something, but providing commentary on something, which Jolly do.
@@IsaVarg He never said that critic only say negative things, Kjfletcher1985 is just stating the facts : 1) Jolly is not a food critics 2) They never said anything negative.
This is the only thing I'm jealous of rich people for. Don't care about a mansion, sports cars etc. I just want to taste the very best food society can offer.
That is old rich style ❤ I’m wealthy. Im not into like influencers stuff crazy like hyping. My whole life is very simple with small house and i was able to enjoy to eat a lot of level of food. ❤
Usually you don’t see behind the camera or kitchen much, but I absolutely adore the cuts showing the Jolly filming crew joining in (Luke taking some bites while still filming) and then the restaurant staff at times (like hearing how Josh met Bowie and how he knows Jolly). I loved hearing the chef and staff’s background, just hearing the passion that is put into the food being experienced. ❤
@@GIBBO4182 no you can pretty much be a normal person in every restaurant as long as you dont disturb others. i dont know why you say "play along", it basically means add to the joke and not role your eyes.
For those who are curious about the price. Tasting omakase is priced at £160 and is served over 17 courses (Wednesday - Saturday Lunch only) Signature omakase is priced at £300 and is served over 20 courses Prestige omakase is priced at £400 and contains ultra-premium ingredients and additional courses We also offer an additional optional alcohol pairing selected by our sommelier priced at £320 for the pairing
@@RobinaB530 160 pounds sterling = 207.89 USD 300 pounds sterling = 389.80 USD 400 pounds sterling = 519.73 USD btw this is easily found with Google, just type in "[pounds value] gbp in usd" (no quotes). (the gbp = Great Britain Pounds) We have restaurants like this in USA, in fact we have more Three Michelin Star restaurants than UK....we have 13 here in the USA. We're tied with Italy for 4th most 3 Michelin Star restaurants in the world. 🙂 3 Michelin Stars = best restaurants in the world 🙂
I’m in the restaurant business. I work at a high-end restaurant and honestly, this is bringing tears to my eyes. The amount of care and expertise, talent and passion that went into every single dish blows my mind. I truly regret living on the wrong side of the ocean.❤
i love how the chefs just are so calm and artistic and charismatic. everything is so full of respect and attention to detail, it would make me cry. exceptional.
I love that in their IG post for 6M subs, they said that luke and the other guy is actually their old friends and partner and that grace is one of their firsr hires. Wow
Yup you can see andy in olllllld KE and Jolly videos going back to the start. I miss his old roommate where they were shandy! Even had a series in Korea. Highly recommend going back to the archives
i love how these guys use european fish because thats where they are rather than pay to fly stuff in from Tsukiji. Mad respect to that. Spirit of a shokunin.
It's funny because it's the complete opposite for salmon in Japan, almost all of the worlds salmon is norwegian. But on the other hand, some of the stuff they served is not really "local", spain is quite a long way away from the UK.
@@HarrDarr i mean true, i suppose regional/continental is more accurate, but i respect the idea and principle behind it and such is what i mean. and you know, old tsukiji was basically every seafood in asia. it wasnt just what was caught directly by local fishermen but a ton of imports too, at least seemed so to me. i basically cant think of much of any type of fish you couldnt find there. i miss it. the new toyosu market just isnt the same. and its not meant to be nor will it ever be.
Honestly just found Jolly about a month ago and this is my first time watching a video within 10min. I have sat and binged all your videos like every single night and I just love the dynamic of Josh and Ollie you guys are so pleasant to watch!
Welcome new Jollybean, I can't wait until you get to my fave: Ollie interviews / introduces Isaac Toast to 3 actors and prepare yourself for the epic Carrotland ;)
@@MedEvil1c omg so like two nights ago I got suggested carrotland book episode but realized it wasn't first so I went back into that wormhole of videos and it was soooo funny!! Ollie is a legend 😂😂
For a moment I was waiting for the hawk call, and then the rainbow to come out. Kinda like the time Ollie first tried the fermented stingray. In a lot of settings that might be funny, but it would have been really bad there. I'm glad he held it together.
Just wanted to say 'thanks' to you guys. Last August I (finally) got covid and could barely eat for a month or so (lost my sense of smell). Watching your videos was one of the things that got me through, you made me laugh and think about all the fun meals I could eat once I got better. And I did! The power of humor in entertainment is soooo helpful for people. Keep up the good work! From a Brit in Kansas.
no need for sushi / sashimi differential - sashimi is a type of sushi. Sushi is an all encompassing word for sashimi, nigiri, make etc - basically like the term bread - there is no such thing as "I had bread", there will be the next question of "what type of bread?" eg. soda bread, sourdough, baguette, naan, flatbread, ciabatta etc - it's all bread.
I love that even though the portion for each course is so small, the food is so good that you want to take your time to savour it. I didn't even realise I was watching a 28min video!
i didnt even realize it was 28 mins. i have to go back and look at the length now. i have to double check now thatyou said something lol. i was like wait wwhhhaaatt.
@@josephmerris6390 there's probably 1 and a half cups of rice in all those servings combined. If you opted for the 20 course dinner, you would have been so full.
i just love how different Jolly and KoreanEnglishman is rn.. Everyone is suffering in KoreanEnglishman while you guys are eating a high class food in Jolly.. lmao
@@lorisullivan327yeah I think he was working hard to balance impressive food quality while staying serious. Refreshing to see him not have an overbearing personality and let the food speak for itself, and it gradually became clear he was fairly humble, not conceited or pretentious too as these types have every right to be.
I mean not only that but this is one of the highest professional food settings in London, I’d imagine. There’s a certain expectation and standard of professionalism that most clients probably expect. But Ollie and Josh are a different breed lol
I also think with coming up in the restaurant industry at such a young age (it's a super brutal industry, especially higher up), he is probably used to putting on an intimidating exterior. He must be insanely talented to be the head chef at a sushi restaurant, and sometimes confidence can come across as arrogance
Thank you all for setting me straight! I forget that those ppl aren't use to the invasion (lol) of cameras! I'll correct myself to say, Ollie put him at ease!
As someone who has grown up in the Puget Sound with a large Asian population, sushi is pretty ubiquitous around here. Sushi made with Copper River salmon flown in fresh from Alaska just melts in your mouth.
You guys HAVE to get to Japan. Would love to watch you explore Japanese street food and home cooked dishes. Plus, would love to see your perspective on yakiniku and how it compares to Korean bbq.
I hope if they do they'll collab with one of the RU-vidrs there that could show them around the local food. Maybe Abroad in Japan, since I know he does a lot of food and culture content.
For 4:07 I do know a lot of people whose jobs actually are foragers! There are "armies" of foragers roaming the wilds. However they usually are by region not by professional asparagus hunter. I know at least in California it's mainly people hunting for wild seafood and fungi but it really depends on region. These types of people (at least in my experience) are usually also educators or scientists who already have to be out there in the wild for research
Salivating, just salivating, i went straight to their website to check for prices & reservations. I'm going to London, my life won't be complete without trying this.
This and korean englishman have been my favorite youtube channels for 4-5 years now. Just wanted to say thanks for the amazing content as always. Never fails to make me smile. ❤❤❤
As a Japanese, I was very interested to see how Japanese cuisine is accepted and evolving in other countries. It is not traditional Japanese food, but it looks very delicious...and I am hungry!
From a hardened individual that comes from a checkered and colored background I very much appreciate the happiness,laughs and smiles you 2 bring me while watching your videos.
I am in awe and impressed (as always!) by Ollie on how he does pre research on every episode of Jolly. Specially this episode I am amazed on all the information I learned from Ollie and Michelin Star Chef Long Ng then of Chef Andrew Lim and Chef John Park plus Head Sommelier Bowie Tsang. I love sushi and sashimi so I will aim to go to London with my husband and experience this full episode (minus the camera). Thank you Ollie and Josh for this episode! You guys need to do an episode with Ducky and Luke included or doing the tasting.
this is random but the woman at the end that is the chef explaining the dessert sounds so much like selena gomez lolol!! anywho, amazing video lads!! thanks for always delivering to the jollybeans!!!
@@val_smiling8474 it’s a member feature! if you click on the happy face where you can search for other emoticons once you’re a member, there are many jolly stickers to use :-)
That actually hurt MY feelings. And, what I think that Josh doesn't realize is that exercising real class would mean not being critical or humiliating in any way. My heart goes out to Josh for being so uptight. That cannot be fun.
@@user-dq7xd9ol9uThere’s a place for grace but honestly if I was Josh I’d want Ollie to learn to reel it in once in awhile; he acts like a 5 year old sometimes. “When I think of a sushi chef I think of God hobbling around” like WTF kind of conversation starter is that. Half the meals they eat Ollie literally compares food to feces or vomit to try to be funny. When he just enjoys things and gives his honest opinion he’s perfectly fine, and I enjoy their friendship. But the tortured puns and class clown act gets old.
@@acslater017I actually think the metaphor of god hobbling around is very accurate lol as many renowned and famous sushi chefs in Japan are old men. And the Japanese are known for their work ethic and working until they are literally bent over hobbling around. Plus the head chef found it funny and a great conversation starter. Buuuut I do think Ollie can reel it in with the vomit comparisons too. At least he had the tact to not say that here lol
I had introduced a friend to sushi, we were out last night in fact..... this is WAY next level and now I am on the hunt for an omakase near me to really test her boundries.......Much respect gentleman. I am still so deeply thankful for tour videos.
I am tempted to go back through all of the past episodes and mark the time signature as to when Josh says, "You're an idiot!" to Ollie with that special tone of loving annoyance. I am wondering what's the earliest point in an episode that Ollie has prompted Josh's signature comment.
Idk if I am late for the party but Josh sounds EXACTLY like Wallace from Wallace and Gromit Like I can see them committing a crime and being like “Come on Ollie, we’ve got to hide the body. There are no cheese and crackers in prison, Ollie!” It makes me smile every time I think about it
Omakase is really personal in my opinion cause it is almost like watching live painting. Each piece is a work of art. so is the head chef haa I'm sorry but he's really cute haaa. 28 is really young for sushi chef, that's shows dedication to his craft to be able to do what he is doing at this age. I also don't think i've seen ollie's reaction like what he had with that first bite of the seabream sushi. This looks like an amazing meal!
@@blablawhiskassache well I didn't want to write it in case yt would try to punish me for writing the word... resting b.... (it rhymes with beach) face or RBF for short. Basically not having much face expression.
It would be so great if you guys do a jolly Japan trip! Not just omakase (which is on another level there) but just all the different kinds of washoku, everything is so varied and absolutely mind blowing
Everything about this episode was so next level. I was salivating along--just wishing I could try them. The fact it is in London--holy cow. The chefs all look so young--but one can see how vested they are in each morsel. Love the local sourcing and foraging as well.
Josh is in desperate need of a hair makeover. The combing of his hair to the front makes him look like Jim Carrey in Dumb & Dumber. He would look much better with his hair combed to the side vs slicking it to the front.
My heart is so happy just watching the savoring and the immense enjoyment. This is absolutely incredible. I am so old I will never be able to see and taste all of the incredible things Josh and Ollie have shown me both with Jolly and Korean Englishman. Wow, wow, wow.
I was hoping he would share it with Luke the moment they took their first bite 🍣. I love when they share the food with Luke because his reactions are amazing. ☺️👍
You guys should eat at the Michelin Star restaurants here in the USA. We have three restaurants in San Francisco that have won THREE Michelin Stars, that's the highest honor a restaurant can get. Of course, those places are 300/plate (230.91 pounds sterling) In all of Britain, there are only nine restaurants with Three Michelin Stars, but we have 13+ in USA. We are tied with Italy for having the 4th highest count of Three Michelin Star restaurants. 😃 At least six of them are in California: 3 in SF, 1 in San Diego, 1 in Healdsburg, 1 in Yountville (the latter two are on the north shore of San Francisco Bay, aka "wine country", which rivals the Champagne region of France). 🙂
@@maryapatterson "It is difficult to compare and contrast" Well, the point is that even having ONE restaurant that has three Michelin stars is extremely prestigious. Three Michelin Stars means your restaurant serves some of the best food in the world. We have 13. It means the restaurants in the USA are of extremely high quality. There's no country where every restaurant has three michelin stars, and that would not expected; it's not a participation trophy, lmao. France has the highest number (expected since it is a French company), at 30. 🙂
A friend of mine owns a small chain of three sushi/hibachi restaurants - no Michelin stars (yet!) but he and his crew do things like what this restaurant's chefs are doing. The food is absolutely amazing and sitting at the sushi bar and saying "omikase!" will get you some of the wildest but most delicious sushi and adjacent creations you'll find for hundreds of miles in any direction. (Friend is half-Okinawan, stole some of his mother's family-heirloom recipes so even the "simpler" fare is good to an extent that's tough to put into words, and he spent several years in Japan learning from some of the country's premier chefs so when he gets, well, let's say "creative," it's friggin' insane how good everything is.) There's a point in cooking where it stops being food for food's sake and becomes a creative expression, an art form unto itself. Everyone should strive to try that level of cuisine at least once, whether by visiting a suitable restaurant or cooking it yourself if you can find a suitable recipe and the ingredients for it. It's worth it.
I hear you. I'm a lover of every grade of food. To experience this Michelin rated Omakase, I would be so appreciative. So beautiful, so crafty, so delicious. ❤❤❤❤❤
That's insane. The chef and i we're basically the same age with 1 year apart and my dream was to be a chef but he actually achieved it. I'm very happy for him and I hope to get to eat there someday.
I have never wanted to crawl through the TV to taste one of your videos more so than this one! What a TREASURED experience that must have been! ❤ Jolly EXCELLENT, Josh and Olly !!! “Nom nom omakase” 😂 yes Josh - he did go there 😂 Mad respect to you boys! xx Jan PS. I just re-watched because I had to re-savor Olly’s facial expressions as he savored everything. It’s an experience in and of itself! 😂❤ Especially his oyster 🦪 reaction.
The way your eyes widen when a particularly tasty morsel is eaten...classic! I can't afford a place like this, but I'll enjoy vicariously. Thanks JOLLY 😀
My friends house (she lives in Kansas, USA) has wild asparagus on it… I was shocked to see it! (I’m from California). Also yes they do forage and eat it (after washing it a lot obviously) and it was delicious! OH and surprisingly tall
Having eaten in another Michelin omakase before, I can say that their reaction is not exaggerated. You can have the exact same raw fish in another restaurant. But the taste is somehow very different.
When I was a child my great aunt had asparagus growing wild in her backyard. She used to send me out with an old knife to cut the spears and bring them in for dinner.
