Pro Hibachi Chef teaches Hibachi Tricks 101| How to spin the spatula | How to juggle eggs 

I'd try those tricks without any success except one on how too make the food disappeared, that I'm good at. 😆 🤣 😂

Just started as a hibachi chef and I appreciate you uploading these tricks. Hope i can learn a lot from you. Keep it up!

This is awesome! My name is Brett from the WALTWINS. We have a channel where we cook on the griddle! We would love to collab with you!

I'm so excited I'm about to start working on a local hibachi place

I am in a Japanese culinary program and am absolutely excited to have found this channel. I'm looking forward to learning a lot here! Thanks for such an excellent, high-quality resource and sharing your abundance of talent!

We need more tutorials for tricks these are so cool I’m think of getting my own grill and becoming a master like you

Awesome tricks! I don't work hibachi, but trying to learn some spatula tricks. Thanks!

Thanks! I appreciate you sharing your knowledge. Hope you make more content like this… viewers show some love to the hibachi master! Love from sf bay area

I just got hired at Benihanas , ill definitely be watching these videos thank you

Nice, do more videos doing ninja tricks with the fork and spacherla

Brilliant my friend! This has been a big inspiration for me to chase my dream! I just started to learn the hibachi cooking techniques and I always search RU-vid if I have questions about a new process. You were the first one I saw. I clicked the video and now I am hooked. Thanks for all you do chef! Simply Amaizing!

Paul thanks for all your great tips. I enjoy cooking on my Blackstone at home. All your hibachi tutorials are fantastic and I dig trying the Teppanyaki tricks like this that I can throw in while cooking for friends. Cheers!

Actually this video is the one I'm going to put up on there...can't wait for more!! Thanks again!

Can you teach us how to make yum yum sauce thank you very much you are the best

Getting a Camp Chef FTG600 to try all these cool recipes and tricks out on, can't wait !! Thanks for the training !!

Awesome stuff!! Looking forward to more videos..shrimp, lobster and scallop dishes too 🤘🏻💯

my drean us become a hibachi chef and these tricks really helped

Thank you I'm trying those move

Great content, thanks so much! Cant wait to see more!

You're an awesome hibachi chef. I wish I had learned that back in the day

Very informative and talented, enjoy your videos

Learning a lot from your videos

You're amazing I salut for your skills 👍

Excellent video, thank you!

Thanks for the video

Hello, whenever I see professional chefs at high end restaurants, when they cook extra fatty food like wagyu what is the thing they use to easily get the fat off of the pan?

Great video! I feel like I'm getting to see behind the curtain. Very awesome! Cheers 🍻!

So those salt and pepper shakers, do they only dispense as you shake them? Or does seasoning come out as you are pickig them up to trun upside down? I know dumb question. lol

Cool channel. Thanks so much for sharing. This will be fun for me to practice.

Nice excicution, nice presentation!!

Loving the videos! Thanks!!!

Thank You for such a great video! :)

Awesome!!

What is the link to the spatula you’re using here? Have a recommendation?

More videos Paul ! You need a show bro

How bout a video on how how you maintain your grill?

Awesome video! Just stared to sale burgers and fries and wanted to know how you make the bag of potatoes that they sell at the supermarket on the griddle. I put oil and salt into the griddle with the fries and customs love it. And advice? Would love you to make a video of fries on the griddle. Keep doing more videos nice job. Yuyitzu from Puerto Rico 🇵🇷

I love your channel

Can you explain why there is a notch in the spatula please.

I don’t understand how to do the fist spin trick. I’ve been trying for over an hour and still can’t consistently get a single, much less a continuous spin. Please explain in more detail.

Great vid!! Subscribing now

Definitely want to see a “white sauce” recipe. Are you anywhere near Orlando, FL? I’d love to get some hands on training. Also, can you provide links to equipment and accessories?

Keep it up man could you make a video on Diablo sauce

I am happy I found your channel, do you have an Amazon channel we can order through

I noticed the notch in your spatula did you do that? If so why and how

Thank you so much for posting this. I'm trying to spin the spatula. I bought the Dexter 6x3 that you linked in the description. Are you doing anything else other than removing a small section of the handle near the metal side to put your finger? I've seen some where they saw off an inch of the metal spatula? Just curious. Having a hard time keeping it on my finger while I spin. Any help would be appreciated.

What grade of pepper do you typically use? I use #30 grade for BBQ but not sure what you would use for HIBACHI.

Is the use of Saki more for show, like the onion volcano, or is it a necessary ingredient? Also, is sesame oil used very often?

So where can i buy a grill like that?

Can you share me where to buy spatula?

6x3 or 8 what size of spatula would u prefer

So what model of Dexter spatula is that?

🔥🔥🔥

You hold the spatula in your left hand and the fork in the right hand. Are you right or left handed

WOAHHH!!

Do you have to alter the spatula blade ?

I have two left hands so I will skip this course… looking forward to your other videos.

Yojimbo?

I bought the spatula and made the handle notch, but it is still spatula-side heavy and doesn't ballance at the notch. I can do one or two spins, but it is not ballanced how I would really like. I notice that your spatula is angled. Is that a custom cut? That would remove weight from the spatula and ballance it properly. Would you recommend cutting the bevel?

What type of fork thing is that and what is it called

I’m Japanese. Just let you guys know, This is NOT HIBACHI in Japan and not Japanese style. The Hibachi is usually a round shaped porcelain Pot. This is called“TEPPAN-YAKI” is right. And Japanese chef usually do not this juggling like performance in Japan. I know people call this hibachi, in other countries. I guess someone who has not enough knowledgeable named this hibachi for the first time. It is(Japanese: 火鉢, fire bowl) is a traditional Japanese heating device. It is a brazier which is a round, cylindrical, or box-shaped, open-topped container, made from or lined with a heatproof material and designed to hold burning charcoal. To handle the charcoal, a pair of metal chopsticks called hibashi is used.

Yum Yum sauce recipe. That's it. Make a great video and you'll get a ton of views. But don't leave ANYTHING out. You have to tell us everything. Don't assume we know something. Thanks!!!!!!

I could never spin a spatula to save my life or even juggle eggs FTM

It's a lime, Bro.

Awesome thanks again