Teppanyaki in Berlin: French Charolais Entrecôte (beef), French duck breast with teriyaki orange sauce and Yaki Udon noodles with beef and vegetables. A extra video for the dessert coming up.
I'm just gonna say, since I came off the last Vegas video, it's more about the restaurant atmosphere ... Like, imo, if you're exclusively looking for just a one-on-one intimate experience with the chef cooking, you may as well watch a Masa cooking video... I don't know how I've been watching a lot of these videos recently, but yeah, the idea that the restaurant has to be quiet for this one guy recording his video irks me in how the people commenting on it getting mad at people going B2B =\= B2C in the background, when they're just living their lives with friends just enjoying themselves... Just, let people be people, and let's not be over dramatic atmosphere critics on literally the dumbest of things to get mad over... -_- Jesus Christ, people calling themselves neanderthals, Filipinos calling who they think are Filipino chefs making Japanese tapponyaki awful because they aren't Japanese, Americans calling themselves ass wipes when, they were at Vegas, doing their own thing, living their own lives, just, wanting to have good conversation and food... Ugh, like, I swear, you go to an actually traditionally french restaurant, you'll know the waiter's name like he was your best friend, I bet. You put two people who are friends next to each other, obviously they'll talk, hell, even speak up a little louder... Ugh
The style in which these are filmed is somehow intriguing and super creepy. The lack of speaking and extreme close ups. The way he pokes things with his chopsticks before eating. Maybe it is somehow similar to the way Hollywood and television portray serial killers playing with their prey?
nothing. I'm a fairly tall Asian myself, and because of so, I know the pain of trying to cook on a countertop way too low while standing. it can get really uncomfortable after a while
KoreanGuyWhiteGirl that hibachi is definitely low, dude is killing his back right there just doing those acute bend overs. In one of the kitchens I worked for two years I did all of my daily prep, order guides, and pretty much everything on a range/table way too low. Needless to say my back is fucked up from those two years alone bending like that all day
this is why i would have a very short career as a chef -- i would be eating the food right off the grill in front of the customer. "2 for me, one for you..."
So often these places just let the crusty grill-residue go to waste. Not this place! They make reduction sauces out of it! Because that's where all the flavor is.
My late wife, Jan, would have loved this video! She, bless her heart, made duck (usually baked) for me 4-5 times per year, and it always tasted superb!
God Bless. I once made duck with my Monsieur Cuisine Connect cooking machine - it was fabulous. and by the way - Jan in Germany is a guy´s name - i have been to the states before and thus know that Jan is a female name - but i have known 8 Jan´s (all guys) in my 39-year old life ^^. that restaurant ist called Daitokai - we have one in Köln, too - i loove it. but it is one of the most expensive places to go, too. i think the fascination of teppanyaki is that it is front-house cooking right in front of your plate, gives a feeling of watching over/under mothers shoulder. *may she rest in peace* 😑 also - this is the youngest teppanyaki-chef i have seen, so far.
Its for serving right on time, in ur front, and to u see what they are cooking and how they are cooking, the freshness of the ingredients. And it's easier then tons of pans
So whats the difference between a french duck or America duck or a chinese duck or Japanese duck or a iraqi duck or a Pakistani duck or a Canadian duck or a Italian duck or a Belgium duck or a ottoman. Empire duck. Aren't ducks just ducks.
such catchy title name i guess the pan was not as heat as in usual . the beef cooked for longer time still the inside was pretty red. or the beef was still in too cold to cook temperature? and ain't they allow only single cut a piece?
Noodles are overcooked eternal temp. Continues to cook when served , slimy mushy noodles w/ steak? Pass .. drink your beer nibble on the steak go home.
вибачте, але це схоже на якийсь дешевий цирк... це - не приготування теппаніякі, це - дешева постановка, не зрозуміло на кого орієнтована. дуже багато проколів, як у процесі приготуванні, так і в організації самого приготування їжі. за таке "шоу" в Японії відрубують руки менеджерам та власникам таких "забігайлівок".
What I like about the videos is that they feel like I'm experiencing the things myself, specially since is just the ambiance sounds and no unnecessarily commentaries.
When I think of Teppanyaki, I think of chefs juggling spatulas, etc. The interesting part is the duck looks very overdone by North American standards and he cuts the meat without letting it rest which loses the juices and makes meat tough. I like how he picks up the wine sauce with the flat spatula.
Having youtube full of videos of real chefs kinda makes it obvious.. I'm no expert, but if someone tried to do a kickflip on a skateboard, and they instead fell and hit their head on the pavement, I would say that's a poorly attempted kickflip. I can barely stand on a skateboard myself, but so what?
Scott... Not everyone can do that. Food has to be prepared properly. Theres a dif between a chef and someone who thinks that cooking is easy. Put your stuff up against a chef any day. Or. Go heat up a frozen dinner.
@@realist7934 I'm actually a chef and I can tell you that cooking IS easy. There are basics to everything, and as long as you got the fundamentals and the interest anything goes
Okay ummm... Where is this? Am I actually there or expericing this one dimensionally? Who is typing this? Jesus it's weird. That was really good Denver skunk. Why am I still typing?...
The cuts of meats used were kinda on the tough parts it seems. It wouldn't matter too much if they are cooked to medium-well due to making stir-fry food rather than a typical steak. I understand that Wagyu is super expensive and is the most fatty, but generally shouldn't there be steaks or cuts of beef that are in between?
No disrespect intended here, but I prefer Chef Morimoto's method of cooking a steak. The steak is seasoned and placed onto an ultra- heated iron skillet. The crust is amazing. The steak rests for several minutes and is not sliced just after cooking. The juices are retained-not lost. I appreciate the professional skills demonstrated here, thank you.
I dont know about these chefs, like frying an onion is a main culinary event, at least this one does it without throwing his tools behind his back so a big thump up for him
can't wait for that little bit of carrot and couple pieces of onion, man oh man. and I thought a good steak needed no sauce. Lets find some hash browns for the steak and chunk the rest.
I love this channel. I love the idea of Teppanyaki, but I have yet to try it out. I live in Germany, so this video excited me, but... is it only me or was this like... the sloppiest and least elegant cook on this channel? The chefs in other videos just seem to have far better control of their tools, etc. Also the large quantities put me off a little, seems messy and not so stylish like in the other videos.
Is it me or is this just not as polished as in the Japan videos? First thing that stood out to me is that the chef's knife didn't seem to be as sharp as it should be. He was often having more trouble cutting the meat than I would expect. The other thing that stood out to me vs the Japan vids is the way that the chefs in Japan were constantly cleaning the grill vs this guy letting stuff accumulate to the point that he had to scrape to get off some of the cooked food. I don't know if that's just a choice by the chef (he did seem young) or the way this place chooses to do business but it feels less polished than what I saw in the Japan videos. All that said I'm sure the final product was quite good.
