Just a sincere and honest post from germany coming through. I just love the editing of those videos. They bring me peace in a very special way and i just wanted to say thank you for this series. A whole lot of love from Munich
Video is by Tofu Media, company of Polish youtuber living in Tokyo. Check KRZYSZTOF GONCIARZ youtube for more videos, best travel vlogs series from Greenland
Earlier I used to think this all expensive food is a gimmick but after watching such videos I am amazed the amount of care is taken in each step from born of the animal to dish coming to plate it is really fascinating to me I am in an aww. These chefs take such care of each step involved in the making of the dish. It is just awesome and hopefully one day I would have the pleasure of eating these executive dishes.
Animesh Sahu try Wagyu from different regions of Japan. I sampled it from the breeds of the regions I visited and the variations are amazing. My favorite might have been Ishigaki-gyu but it’s hard to say. .
The focus, the precision and the mindfulness with which he cooks makes it seems like he's meditating. Humbleness, passion and dedication blended with makes this restaurant special.
I speak a little bit of Japanese. The most astounding thing for me is that how this chef talks about some of the most intricate techniques as if these were like super mundane steps to follow if you were cooking at home. Goes to show how high the bar is to begin in the first place.
That white liquid was a mixture maily vinegar and slat, water and some sort of grain alcohol (probably sake in this case). My family has been using that mixture for beef tripe for generations now. Works wonder
I'll admit it's an artwork with great details to the design and to the overall presentation of the final piece. Truly outstanding. I got nothing else after that. Pure dedication, discipline, respect, honor...
I ate at his restaurant in February of this year. Absolutely amazing food. He came in and cooked shabu shabu with Kobe beef for us as the main course. An absolutely unforgettable dining experience.
I had a Kobe Chateaubriand at Kaiseki 511 in Tokyo in 2019 when I was there for the rugby World Cup and it was a mind blowing experience. I was highly expensive but I think for the chance to try the best cut of beef in the world it was totally worth it. In my opinion.
Food look beautiful and those pottery plates he is using look very nice, as well. Most of them are in Japanese traditional style, seems like made by special creators' hands. I especially love the Oribe style piece, he used for the beef trip and asparagus.
Despite how very interesting this is to see, his mastery and passion for his craft, I'll be damned if I'll ever a steak that's so raw it can walk itself on my plate.
@@christellepineda3898 the point is that certain flavors work together regardless of region. We think nothing of beef and horseradish in the west, so we shouldn't expect any different in the east, where Wasabi is analogous to horseradish
Whenever I hear or read someone talking about going to Japan for the first time, sharing their travel itinerary/budgeting plans and making a triumphant point of saying that they're going to save money by 'not eating out much' I burst out laughing. What's the point in going to Japan if you're going to try and save money by eating convenience store food, ramen, Starbucks and weird Westernised basics on the fly served in commercial chain restaurants?! One of the main things that's 100% worth sacrificing and saving for when planning a trip to Japan is the extraordinary food; cut back on other indulgences but NEVER EVER the food you eat there. I'm sorry for this confession but it's all true. I laugh out loud on reflex every time and then scramble in a mild panic for a gentle explanation, so people know that my laughter is not meanspirited but coming from a totally different place. This was a fantastic video by the way, thank you so much for your hard work in filming and editing it.
I'm glad he was using the tail & tripe. I was going to comment that you see people talking about and cooking Wagyu but never the less expensive cuts - never the shank, chuck, or round.
I have been foreign food shows from last 14 yeatrs now, i know all the tricks ,techniques and understand the nuisances about food almost from alll the major cusiine around the world. I know how methodical japanese are when it comes to food as well however didnot know that choose the BREADCRUMB also based on the taste ,color it will be impart and consider its chemical compositions before selecting it- Amazing ,1st time i heard and saw it , no other culture cuisine goes so deep that they give a thought abt the Breadcrumb... i dont think even the French do it ,i have never seen or heard them do it. Thats why i drive a SUZUKI ;)
A chef with a professor's appearance, that's a bit of a new one for me. I can respect his dedication and admire his thorough knowledge of his craft. The choice to go bald was a bold move, but it definitely works in his favor. I sure don't look good with my male pattern baldness.
I dont believe best of the best ingredients means best of the best food. Though that is most of the case, i really admire chefs that can turn average ingredients into mindblowing dishes
the mysterious liquid is actually the joyful tears of the cow harvested after it realized it was going to be killed for consumption but was happy nonetheless for it was given a happy life.
At the end, when he says this is a very deep / bottomless subject. Instead of "there is lots to learn" i think he says "I would like to be taught more" (Oshiete moraitai desu) which is subtly different.
Oh man, I would be in heaven with a 24 ounce Wagyu tomahawk ribeye cooked med rare over a natural charcoal grill. Just a slice of that rib roast he had would do it. If I save till I'm 80 I might be able to afford one.
I think this guy took the words " professional chef " too seriously, I have yet to see someone where a tie and a chef's coat together. Now that's dedication.
