Kobe beef chateaubriand (140g, left side) ordered medium rare, Matsusaka sirloin steak (100g, right side) ordered medium well at "New Matsusaka" Teppanyaki in Osaka
Aden sir, a lot of people comment on everything from the wasabi to the name of restaurant and wishing they could try it. I simply want to thank you for the quality of the videos you put out which focus between the techniques of the chefs to your point of view for eating. I appreciate the the less talking and more emphasis on the care put into providing this level of service and quality of product being served. Thank you sir for providing nothing less than great videos for us to enjoy.
より多くの日光を楽しんでください、より多くのビーガンフードを食べてください、動物の卵、動物のミルク、動物のチーズ、昆虫の蜂蜜はありません。1対1の返還：すべての動物、すべての肉、すべての血、すべてのスープ、すべての骨、すべての骨髄、およびすべての皮膚を返します。ごめんなさい。ありがとう。🥬🥗🌽🥕🥦🥥🥑🍓🍇🍌🍎🍐🍑🥭🍅🥒🍉❤️🌞🌈👼❤️🏖。 Enjoy Sunshine and Please be Vegan, no animal’s eggs, animal’s milk, animal’s cheese, animal’s butter, and insect’s honey. Return to the original owner 1 by 1: return every animal and insect 1 by 1, every bite of meat, every drop of blood, every drop of soup, every bone, every bone marrow, and every skin. I’m sorry. Thank you.🥬🥗🌽🥕🥦🥥🥑🍓🍇🍌🍎🍐🍑🥭🍅🥒🍉❤️🌞🌈👼❤️🏖.
Damn that is a serious knife the chef is using. And no fear of fire for the flambe. Even the steaks seemed actually cooked enough for a change (I'm a well done kind of peasant) Nice!
I think I’ve been to this restaurant this year. It’s in Osaka NAMBA in the Gems building. The restaurant is called „ new matsusaka“. It was absolutely amazing food. I highly recommend!
I'm trying to diet and youtube is recommending you and guga foods because I love steak... I love AI, even though it's making it hard, it's what I want 💜
i would love for you to ask the chefs to explain the things they do as they do them. I always wonder what igredients they use and why. would be totally cool to hear their input and expertise.
That looks about right. My wife is from Matsusaka and I spent five years just south of the city working. The sheer amount of fat and richness of Matsusaka beef is hard to stomach the first couple of times until you get used to it. I find I like Matsusaka beef better as yakiniku (Korean BBQ), and you can enjoy a ton of different cuts (like tongue, heart, entrails, etc)
I have Sympathetic Sinus Clearing every time Aden puts that first giant glob of wasabi on one bite of steak. Those were some beautiful steaks for sure.
They need to be medium because of the high fat content. If they are rare they will become too chewy. These premium stakes are not seen anywhere else in the world, so the rest of the world only knows one way of cooking (less) premium steaks. But trust me, they need to be medium.
funny coincidence, while watching the video, I was ordered to make cooking tools from Damascus steel, I think to forge a knife that was caught in the frame at 5:36 as a gift, it was always interesting to forge such blades. It seems to have just coincided, but now I immediately decided on the style in which the set will be forged =)
Question-- you can see the cuts in the stovetop from the knife. Are those cuts into the stovetop, or traces on the stovetop from the knife? Either way, is that not micro-fragments of metal in your food?
Did you see that rag he used to clean scoop? What’s wrong with those guys. Every video they ruin expensive stakes and use same dirty rag, god knows where they got it from what they were doing with it. And hands… they touches everything around and then touches my food! 🤬
hello i am rich from america, if you can take care of me in japan i can pay for this, because i dont speak the language. will you be my japanse freind?
@@amandaburleson2035 I translated it in my head, which means I don't understand Japanese, so let's go out to eat with me, who is rich. That's a very good idea.
Most people have never tasted real wasabi. The “wasabI” you get at 99% or sushi restaurants is horseradish dyed green. It’s pungent and burns. Real wasabi is amazing. Doesn’t burn, is complex, and is 10x better. Also costs $100/lb.
Looks like a Hercules dry red wine that has a Protected Geographical Indications which protects the product and quality of it in certain geographical regions. Hercules wine is made by Agiorgitiko. A young vintage of this wine is indeed bright red in color.
i did not have nothing with kobe deef for 147 euro for 140g but i have one question but! why his dring ΗΡΑΚΛΗΣ red wine for 7.60 euro for botle with so expensive beef steak?
Okey, we really want meat with fat marbling, but when the fat becomes so much that its no longer fat marbling, more like meat marbling in fat..... I think you got i wrong.... A regular filet is the best meat ever... It actually meat on it
I would like to ask non-Japanese people from overseas, the price of this steak course was $275 in US dollars. Do you think the price of this steak course is expensive in terms of the cost of living in your country? Is it cheap? Also, do you think this steak course is really worth the price?
It's definitely not a cheap course, but I would definitely be down to having it on a special occasion. As someone who values the quality of his meals, I'd say it's worth the price, granted it tastes as good as it looks
The average cost per dine-in meal in America is $20. Some of us might get to try something like this once in our lives. 275$ for an experience like that is definitely a “special occasion”. You would not see very many “regular” customers in these restaurants…. If that answers your question.
@@KP-pj5yb This may be my prejudice, but it was a new discovery for me as I thought that people overseas tend to choose "quantity over quality". It'll be a nice memory to experience such a great dinner during the upcoming holiday season!
@@vincelombardi9297 I learned from a report in Japan that a bowl of Ramen in the U.S. averages a ridiculous $30 or more. Of course, since it's an average, I'm sure junk food like tacos and hamburgers are included in the choices, but I'm also curious to know what kind of choices people in the US make when it comes to eating out.
Sure I'd give it a go, but would much rather buy a similar meat at 1/10th the price at a market, even 25% of the price and cook it myself, I can see the appeal in this though..
