The Only Michelin-Starred Yakitori Restaurant in America - Omakase 

Masters never hide their recipe, because the skills they developed over the years are what makes their work outstanding.

This is Eater's best series, less focus on hosts, more focus on the actual chef and their craft. Also surprisingly good music.

The preparation, the small details these chefs do... it's really no wonder why they have Michelin stars. The guy orders in charcoal from a specific prefecture... He controls the flames with a fan and KNOWS THE TEMPERATURE CHANGES. The levels of dedication to one's craft is insane.

An excellent video! Yakitori is hands down my favourite Japanese dish. A good friend and I used to go out and enjoy it every Thursday after work.

Once again the production values are through the roof. Fantastic footage, editing, pacing, commentary, music...you name it. Just an awesome series. Oh and love me some yakitori. 👍

The music makes this sound like he’s on a quest for immortality through chicken.

4:37 - My guy wearing the gold Air Max 97s. You know he legit, son.

At the surface, Japanese food is incredibly simple, yet that's also where the beauty in it lies. There is so much skill and knowledge that separates the legends from the rest.

I wanted to cry looking at the love he shared in cooking this meal. The emotion, heart, skill. I was torn between his knife skills and his grilling skills. The attention put shows how he cares what he's doing not just cooking for profit. In a word.... beautiful

Many of the musics, if not all the songs, in this video comes from an album called Classic Minimalism by Pritchard, Porter, and Rudd.

i love how japanese dishes are meticulously prepared, they make food into a sophisticated art of presentation and taste.

I just love how japanese appreciate their food and make them with love & soul 👍

I like how when he goes from Japanese to English his “eh” changes to “uh”

For anyone wondering what type of knife he is using for the butchering process, it is a knife style called Honesuki, multiple variations of this style of knife exist. But it is typically forged as a single beveled knife with an accentuated dullness on the heel of the knife for bones and tougher sinews. The "higher" length on the heel helps for this sort of task while it drastically tapers very quickly into a pointy detailed oriented knife for actual cutting / precision work around the bones.

This channel is on another level. You guys constantly do an outstanding job reminding the viewers of the tremendous value that good food has and the amount of love which is put into it.

I love liver and chiken's heart! In Italy we have culture of poor ancient kitchen, we cooke and eat every part of pork, beef , lamb (or sheep) and naturally chicken. And I love a crispy skin!!!! Sorry for my english

Look at 3:36 Skin, filets, specific subdivisions of legs and skin. You can directly use every single think on that board. And that means: You can directly use every single part of the bird, except for the head. Filets for a variety of dishes. The Knees for skewers. The Livers, hearts etc. for some interesting skewers and stirfries. (Hint: Chicken liver will give bolognese a WONDERFULL flavour) Skin-skewers or Fried rice with chickenskin. Drums for BBQ. The only thing left is the carcass and that can give you either a BEAUTIFULL chicken soup or, when slowly cooked over hours can give you a brilliant Chickenstock. Heck: You can go further and (if you have alot of chicken bones and carcasses) make chicken demiglace. Using every single part of an animal, even the innards. This is how it should be done.

The Japanese always impress me with their exquisite level of professionalism and pride in ANY/EVERY thing that they set out to do. They really take cooking to the next level x3.

Those shots of the raw guts were beautiful and strangely appetizing.

It amazes me how much information is out here… I literally came here from watching one piece and hearing them mention yakitori

everytime i see videos like this, i wish i was born as a japanese chef. the pride they have when cooking is so inspirational. i cant think of any nations chefs that seem to have so much passion for what they do. just pure artistry imho

love these mini documentaries style videos that focuses on the chef and his restaurant

This is very well made! Kudos to everyone involved. The music is on point. Very nice :)

what amazes me the most as someone who is a total layman in term of cooking, is the chefs' ability to skin fish and chicken completely, creating fillet out of them with very little waste of meat maybe that's a mundane skill for them, but if I were to learn one thing first from them, that'd be the one

Amazing skill. The food and preparation are treated with respect. I love the way its prepared.

Am I the only one that just fell in love with these type of vids by eater.Just simply amazing

A fine example of why I (and so many) love Yakitori, the detail in the prep was interesting to see. I normally just eat and appreciate, so very interesting.

this man is true samurai - best video ive seen on eater yet. kudos all around

god damn the Japanese have a knack for making everything into an art form.

My favorite type of Japanese food. Glad to be in Japan to try it in many different places.

This Master Chef is superb. Such a large variety on the menu in preparing the chicken. Every dish looks scrumptious. Thank you

Straight up, I took a lot of notes right now. Learned SO much! Love it

The thing he said about the chicken eaten whole vs eaten separately is so so true...everything mixed give a different flavor to the chicken even if you eat separate pieces but eating an individually cooked part of the chicken has quite a different flavor...I hope i find people who eat and judge food the way his customer does :)

4:38 When you're so successful you can afford to wear Air Max 97 Ultras in the kitchen.

I have watched some many of Eaters video, but this is one of their best. It was artful and thought provoking.

WOW! No part of the chicken is wasted. Looks like EVERYTHING was used. Looks DELICIOUS. Watching this with my Red Wine and Cheese & Garlic croutons during CoVid19 quarantine.

Using almost every part of an animal is the most ethical way of eating something. So much waste in the way many societies eat meat.

so much beautiful and delicious works of art 😍 michelin starred video⭐⭐⭐

this was awesome. his insight on the cuts of meat in a chicken are overwhelming.

The ultimate respect and care preparing for, and cooking these ingredients, make this even more exceptional cooking. Thank you so much for sharing your talent.

Yakitori is the BEST! Super good drunchies food too!

Super Detail, Skillfull 👏👏👏

This guy is an artist, I love his seriousness about the food.

Its so clean when they put the meat in the skewers,its clean and elegant,thumbs up!

Ate at their old location a few years ago And their new location not to long ago Dad saw a special on Japanese food and asked if I was down to clown in new york for chicken on a stick First time we went we ordered the omakase and just ate whatever they gave us Second time we went we were a bit more careful about what we ordered One of my favorite things there is the chicken/duck meatball Real juicy and the flavors mesh well Me and my dad used the sticks as a way of measuring how much we ate Really love eating tail or neck if I get the chance, favorite part to eat would have to be the thigh If I have a chance to go to a yakitori place, I will Another place I suggest would have to be Totto on West 55th Anywho This series deserves more attention

Damn with the gold 97’s! Haha

I've went to Torishin twice, and each time is amazing

I think it's cool that they treat traditional cuisine with such artistry, grace and respect. How awesome it would be if there was Nasi Goreng master, Gado-gado master, Soto Banjar master and so on.

Wow The Tsukune with Egg...Knock out

I want this.Now.

What an artist! His understanding of chicken and his ability to butcher with such perfection... amazing. No wonder he has a Michelin star! With Chicken!

One of the best shows they've done! It's a shame it's taken me this long to find it.

Dam homie is def a hypebeast

美味しそう… *食べたいよ〜* ... But I live in Florida now 😭😭😭😭😭 (begins planning a trip to NY)

The chef's voice is amazingly pleasing!!

I’ve been watching this video over and over and over again

Music at 4:40 is Mercy of the wind 5 by Peter Sandberg. You are welcome :).

Why did this video have to end?

すごい❗️ this is truly amazing culinary skill.

always respect these chefs delicate their life to the food

I always order a salty “momo” in yakitori.

What is the music at 4:40 please? None of the apps are recognizing it!

So cool. I would love to make one of those types of grills.

Mesmerizing. Soundtrack is a perfect match.

Yummy

Eater, please cite the music used in the video.

3 years to learn how to skewer, a life time to learn how to grill. That's badass. Oh how I miss Japan

3:36 PURE ART! *chef's kiss* Wonderfully done!

Those Nike air maxes are fresh.

Chicken hearts are bomb af 🤤

It is good video. This video is new to me because i am korean and koreans usually eat fried chicken. If covid calms down, i would like to eat it in japan.

The first time I read the word "Yakitori", it was from a book that said a Japanese general ate yakitori made with the liver of an American soldier. After watching this video, it is hard to believe that the Japanese used to be cannibalistic during World War II. And in the video, the chef mentioned yakitori became popular in Japan after World War II, which frightened me by thinking about why it became popular after Japan lost the war.

I’ll will open my own business resturent and bring the best chefs around the world

its worth going to Japan just to have YakiTori

The Pro Chief makes it look too easy.....just amazing!

Something kind of calming watching him clean that chicken. Yakitori is great, I have it pretty much once a week lol.

amish chicken interesting

Just that meticulous preparation of the chicken and appreciation of the ingredient is absolutely astounding. You won't find that much attention to detail in any other Asian cuisine.

Tracklist here Alexander Rudd - In Four Paul Pritchard - Movement Alexander Rudd - Changes Million Eyes - Lily's Dance Paul Pritchard - Impulses

One of my favorite dining experiences in the city!

Wow. Wow. Wow. I don't eat chicken cuz of its ridiculous blandness and dryness in most dishes. And then here comes this and wow. He's got the answers.

Sate ayam, sate usus :D

Beautiful yakitori! I personally love chicken heart (hatsu) and tail (bonjiri). So happy to see real Japanese food in NY.

so much CARE put into prepARING EVERY PART OF THE CHICKEN...I'M GOING!

Can someone tell me what the music is?

Please tell me the music starting at 4:40~

Love this place. Went there 2 yrs ago.

me and my wife have been here it is the best! nice editing of the video

But how much!?!???

he's a bboy as well, check him out, he's bboy ATS

I could spend hours watching the ART of making and cooking yakitori

I've never been in love until I saw them knife skills. I want to have it!

So to put it ignorantly, yakitori is a Japanese satay

Sometimes, word choices are important, translator. The word "smell" is understandable, yet it has negative and degrading connotation. Use "aroma", "fragrance", or "savor" to make the context elegant and delicious!

Tank you for sharing tail to beak process. Nothing is wasted.

The guy knows how to re-create a chicken just with his brain and Grill it to perfection in every single part if will be needed after the Apocalypse. Insane Talent and Craft. Master

Would have been even better if we saw the reaction of the diner and the prices

If he wants wood with good radiation he should try Chernobil charcoal

this was beautifully edited

I got to check this place out lst week, and it was amazing! The tasting menu is amazing, and a good deal for the amount of food you get.