no such thing as realx or afraix or afraix about realx or fronx or not etc, cepuxuax, do, be, outx, can do, be, outx etc any nmw and any s p, no afx etc
Literally laid in my bed all day, pretended to listen to two lectures and had a garlic cheese pizza, no idea why I even watch these videos, they're so satisfying I guess
@@amordeweso try for yourself. Next time you cook dinner, use only two knives; no hands. Don't let your knives touch the counter, board or pans at any point. Let me know how it goes
Chỉ cần Đức Phúc hát ballad thì dù buồn hay vui ĐP cũng truyền tải cảm xúc của bài hát rất tốt. Bài buồn thì nghe đúng kiểu tự sự, đau khổ, nghe là muốn khóc. Còn bài vui thì lại nhẹ nhàng, ấm áp, chân thành nghe là muốn yêu❤️
I've been watching a lot of these videos recently, and the most profound difference is that usually the person being prepared the meal is watching the art of cooking in silence and awe...and this one filmed in America is filled with talk of how they can make money if the deal works out lol. Just an observation. We are so privileged and or driven that we don't even stop and truly take in life.
When I saw the slots I got so excited because I realized it's probably Vegas, and then I saw it's at the Aria and then I saw the price and then I saw the place is permanently closed so it doesn't matter anyway. After day 600+ of quarantine is when the real depression will kick in :\
I stumbled on this after watching the olive waygu. Tetsu was my favorite place to eat in all of Vegas. That’s Kai cooking. I would usual go twice and sometimes three or four times if my trip spanned two weekends. Miguel, Nina, awesome servers Kai and Jorge excellent cooks. Sadly they closed and it’s now Catch. Miguel works at catch. Not sure about Kai, Jorge and Bonaparte. Man I miss this place. Very clean and healthy eating. Thanks for sharing.
I love this style of Japanese cooking. We had a BeniHana style place here in Montreal. I went every year on my birthday with family and friends until they closed about 15 yrs ago. I went for over 25 yrs. My favorite meal was shrimp appetizer, beef Chateaubriand with king crab legs. The salad dressing was to die for. They have similar dressings in the food stores now. I can almost smell it all through my tablet when he was cooking. He looks like a great chef but not much on showmanship, ie: flying shrimp, rattling of utensils. Its all part of the meal experience. If I win the lottery I would have a huge grill installed in my back yard and have a chef come over once a week and invite friends. One day I'll find a restaurant like that close to my city.
This is literally the first ever video I've seen where there's no narration and no list of recipes. Just a therapeutic video of the chef doing his thing - which is a work of art. Shame both beef and lobster aggrivates my skin condition!
i think we just overheard a hostile take over conversation. "im not smoking crack, im talking billions" i think i heard........this is why you never talk business over lunch, rookie move.
The polite thing to do at places like this is to eat the food right when it is handed to you, so that you don't run the risk of it getting cold and it compliments the chef when you enjoy it at its peak.
For fine dining to cook the side meals first is the dispolite and over rated thing to do! When u prepare food it should be timed where everything is done at or dmn near close to done with everything else. Coming from a mom who can do it...this place doesn't impress me, nor does the chef and standards for "high expectations". They could do better.
Honestly I don't doubt the quality of the food but it just can't compare to the gracefulness of the teppanyaki in Japan. Everything is so clean and proper for the teppanyaki in Japan.
The garlic for the bok choy was burning and cooked unevenly... of anything that could have bothered me, that was it hahaha. To those mentioning the excess oil on the flat top, the fact that it's not burning means it is either peanut oil or a blend, which is not my style. Also, if he scraped the brown spot on the grill, it would become unseasoned and unusable, which is why he uses it to add flavor and cook ingredients slower. Overall, nice execution.
izzyG710 as soon as he added the soy sauce the salt in it sucked all the water out of the mushroom giving it the appearance of collapsing. Personally everything in this video is really overcooked .
To those who cook just close your eyes and listen and know this is where I am at peace where you cook and hear everyone working and people are talking and nothing to worry about but your focus on the food bliss for someone like me 💛
I quite enjoy these, it's been a life long dream to live in Japan and experience its culture, but alas, I don't know the language and I'm too anxiety stricken to just do it, these videos are perfect
Compared to your videos in Japan, it seems like this restaurant in Vegas over packs their work space. It seems, to me, that the Japanese restaurants cook in a way that's more of an art versus just cooking.
asusatetheapple i dont trust the guy with a hitler picture. make it this way, its not shit, the one in the video is overpriced but if you do it yourself you'd do better
its funny how people who know nothing about owning a restaurant or business(basically poor people) complain about the price or the food or the way it was cooked etc etc.. its a business they are running not a charity and if you can afford it, why not?..
it's unethical to charge people for quality that is vastly lower than the price would suggest probably? Also cool poor people don't know things ever, great logic. Anyone who owns a restaurant or a business, read most unstable areas ever, is automatically not poor and knows all the things, second perfect logic moment. Again, it's not good practice to charge people hundreds of dollars for food that's not worth it, that's just common sense, anyone who owns a business and runs it with basic ethics in mind would disagree that conning people is acceptable "if they can afford it."
