Dear Aden, I just want to say that your videos gave me a different perspective on life. Last month, I bought a ticket to Tokyo and stayed there for 14 days. And I tried a lot of real Japanese food. It was an unforgettable experience.
Same thing happened to me with a server on a restaurant. Me: rare Server: medium rare? Me: No. Rare. Server: medium rare or medium well?? Me: No no no. RARE. Just rare. No medium. Just rare. Server: So rare?? Me: mutherfu- True story.
From what I heard many high end places use REAL wasabi which isn’t all that strong from what other people from different countries think. But still it was a lot lmfao
I have a tepan here at home. I cook onion slices all the time, just keep a pair of tongs around to reassemble if they get out of hand. That's a thought, sit at the table, and when the chef starts to fight with an onion, pull out some tongs and toss it to them.
Glad to see that there is an authentic use to wasabi root and wagyu. I have some root and wanted to do this but felt like it may be wasteful, but real wasabi is really super mild.
Ok well now I know what I’ll have for my first steak this year! Thanks for reminding me about such awesome places. I’ll be flying my dad and I out to get one each this weekend. Thanks for the video!
