In November 2021, my husband (who is not vegan) and I went to Kajitsu because of this video… I was floating in food heaven through all the courses, and my husband was also enjoying every course! This was an amazing experience- not just a meal. The service was impeccable from start to finish and their menu changes every month!!! I already miss it!
@growlingbehemothit's a solid amount of courses, I left feeling completely satisfied, best meal I've ever had and since there was no meat I was full but didn't feel weighed down at all
Just looked at their website. The fact that they don't have prices on their menu told me it was pricey. The fact that they didn't have a menu on their website that it was even priceyier and the fact that tea can cost $48 that it's out of my price point.c can't imagine ever paying that much for food
@growlingbehemoth Sorry, didn't see your reply! Yes, because there are many plates in the menu, you end up satisfied. As full as eating three McMenus? Definitely, not.
I'm a chef with quite a few years experience in cooking in decent restaurants (Michelin stars) but every omakase series makes me wanna go and be their apprentice! Great job eater by documenting these!
J Moua michelin starred restaurants are common and its not that hard to get into a one or two star restaurant. some are difficult to get into but theres plenty
I like the way he prepares the food, very calm and focused. Even during prep, everything is done calmly. Not like other kitches i've seen with shouting chefs and rushing assistants.
What a humble Chef. And he's very entertaining. If I'll go to NYC, I'll definitely go and check out his restaurant for sure. Love from the Philippines.💖
I would love to eat this. More than that, his dialect and meter of speaking is absolutely mesmerizing. Approachable and elegant/knowledgeable at the same time.
All the dishes looked quite delicious but give me the tomato fried rice, a couple of corn croquettes and the vegetable soba and I'd be a happy camper. Another excellent episode, Eater. 👍
Yup! And this is the traditional Japanese vegan cuisine "Shojin-Ryori" originally eaten by Japanese monks, But now day it's a bit more like High-end cuisine with culture and tradition that is widely respected eaten by non vegans too. Trust me I'm not a vegan but that stuff is next level, sensitive flavors and the elegant Umami withe the texture and the temperature that these chefs play with is amazing.
So happy for U Abe Saan. I wish tht U will find the path tht will lead U towards greater success and greater heights. One of the best episodes. Keep up the good work #Eater
I really admire the dedication of Japanese people when they're working on their craft.. though I wonder if they feel stressed at times, because this kind of dedication needs a lot of time, energy, patience and willpower, especially if there's no end goal...
You're probably referring to the Japanese bunka knife he's using in the beginning. It's shaped that way for push-cutting and very precise tip work. You'll notice that the other side of the knife is flat, making this a single beveled knife. This reduces the overall thickness of the blade, allowing for a shaper blade angle, and a surface that prevents food from sticking. I wasn't able to tell which one this was, but his other knife is a Nenox knife, which can easily be more than $500. They are absolutely fantastic and very hard to source.
GladRichGirl I can. But I’m not saying I want that knife or have a use for it. Just it’s beautiful. I I bought 35 cheap knives to sharpen recently too. Just for testing and practice. Not single bevel knives like this. Been sent entire product lines from sharpening companies. Just haven’t edited and posted yet. I don’t have the filming skills. I definitely can’t sharpen like Rikki at all though but practicing. Mostly kitchen knives but also many other blades items. I was referring to the first blade in the video btw
That knife is a actually a Mukimono. Its typically used carving and peeling. Its actually really useful for vegetables tho if you have to make accurate straight cuts.
Original vegan food is raw vegan... "Invented" by the pre-historic man and it's funny he's all about "no killing" yet still grates his wasabi root on shark skin
@@RoiGamez Tools are quite another area from actual animal flesh preparation. There are numerous simian ancestors that had primarily eaten herbaceous foods, however, the simian and hominid ancestors are complicated. Some apes today, which share common ancestors with us, cannibalize their rivals after winning a territorial dispute, as though it was a ritual of warfare. These cannibal primates mostly feed on vegetation.
auto thumbs up for him not starting off with a knife in his hand that is class while 90% of the rest have done some knife action for the intro i love it and it would be the chef with the most respect for life. applause dammit applause
it sure does. but the marketing is pretentious af. don't pretend to be a meat burger, just make a good vegan burger! nothing is wrong with that right? stop trying hard to recreate meat taste. adding red coloring just to make it looks medium raw.
The desire to recreate meat or non-vegan dishes has nothing to do with the legitimacy of the vegan cuisine. Meat tastes good and humans have evolved to enjoy and desire the smell and taste of cooked meat. But people become vegans for all sorts of reasons. It's not wrong to make vegan versions of non-vegan dishes. Vietnamese Buddhist vegan cuisine has vegan versions of lots of non-vegan dishes.
The addition of the heme is what gives meat its flavor. The reason why a lot of vegan versions of meat taste bland is because there's none of that, that good iron taste. Start-ups decided it was a good idea to develop plant heme and put it into non-animal meat substitutes. Lab-grown meat have heme and so does some of the new vegan meat, so going vegan or vegetarian doesn't have to be so difficult for meat-eaters who want to find healthier options of familiar dishes like burgers, and while maintaining a familiar flavor. Granted, this guy's omakase and maybe Indian food would be much cheaper alternatives.
Some people are misunderstanding. Shojin cuisine is a recipe that complies with Buddhist laws. It does not mean that animals and plants are not killed. Japanese Buddhism views plants as life.
You should see the tuna master episode 😅. Although I definitely prefer this one for the food itself. Always way more impressed by high quality vegetable preparation
Its so fascinating how Japan is the most refined of all the asian cuisines. With its special techniques, shojin ryori cuisine, sushi chefs, ikejime, matcha ceremony, kaiseki.
A paradise for vegetarian Indians who usually prefer dining in a restaurant that does not share the kitchen for both meat and vegetarian cooking under the same roof, with the same set of cookware & dinnerware. This is what is a true and pure vegetarian dining experience. Everything else is a compromise. Shojin Ryori is the equivalent of traditional Indian vegetarian cuisine. It will be easier to understand the importance of not sharing same kitchenware for meat and a veg dish, if one understands what kosher is. As in kosher, dairy and meat products are not supposed to be mixed nor their cookware; in pure Indian vegetarian cuisine, kitchen and dining space is not be shared for meat and veg food at any level. This is fantastic, Shojin Ryori restaurants are the answer to a traditionally vegetarian traveler's plea.
