Interesting the way he cooked the (shishito?) peppers, garlic chips and Kobe together at times. Previous places cooked them separately (waste of rendered beef fat, tbh).
Ngl I live in EU and can understand why you moved to Japan. If I had the opportunity I would have done the same thing, especially with how things are here atm. Great video btw, peace.
I’m not gonna say anything about his cooking skills simply cos our cooking styles are completely different and the food still looked good, but he’s definitely a bit more carefree than other chefs on your page
Other than the beef...the ingredients for that meal are rice...garlic...1 pepper...and some bean sprouts. Those 4 ingredients 'might' have cost the restaurant all of $1. And yet the meal itself might have cost $250. Oh yeah the wine cost money too ahah. But it makes you realize just how much of a margin money wise these restaurants make on these Tepp meals.
Why didn't he put the food on a plate like other restaurants do? Why did the fried rice not have other ingredients like egg? The cook was in a rush too. This meal seems so-so.
It's normal to serve the tepanyaki food on the edge of the cooking table/stove like this. This is the old school/original style to serve tepanyaki food, as far as I know. As for the fried rice, I agree that adding an egg is much, much better but that's not the original fried rice. :)
This seems to be a more typical mid-high tier Teppanyaki, this channel usually show the really high tier ones simple appetizer, bean sprouts + main course + rice then soup/desert A lot of Teppanyaki do serve the food on the edge
That was weird. The garlic was cooked unevenly. There was also too much of it, as if you were meant to fill up on it. The beef did not have the typical kobe marbling. And the cooking was sloppy, it's as if he was stir-frying it at the end, with much less of the usual precision of other teppanyaki restaurants. Hopefully it was flavorful enough for the price.
