Tokyo's NEW best Teppanyaki ? 

They hypnotize you into buying the lobster......

My friends husband worked in Japan for over a year, he has always had a weight problem. However, she said his weight had never been so low. Lots of walking, and a different diet than in the United States. Also a certain embarrassment of overeating if you are tubby.

Throw an 8 year old out a window?

@@ilect1690 he’ll do it

So....lets hear it, what would you do?

The things I would do to that fried rice…

Cinematographer? Lmao no

so much pepper!

I wonder if it is because they are using very fatty beef so they add more salt/pepper to help contrast with the fatty beef?

@@nanoflower1when You season while cooking, you loose around 50% that is why they put that much !

Sure, it's more about the food than making it some sort of amusement park experience.

Give me a super sized bowl of ramen or chanko name and I'll be smiling

that always bugs me too

they throw it away, just like all the tasty bits of the seafood, what a waste :(

It is left to rest a bit… the steak is moved to a “cooler” part of the surface away from the direct heat

Starch is often served last, it swells and if heavy proteins are ate on top of rice you will feel digestive dis comfort, especially with wagyu type proteins

@@stevenlarratt3638 Thanks for reply , makes sense

Nah, go to "New Matsusaka Namba Midosuji" in Osaka. You can get 100% authentic Kobe beef lunch set for only $60 USD. It will be the best meal of your life. Nice size portion too.

The first three.

@@adenfilms1739 thanks! If you had to pick one? Ambience and atmosphere more important but still good bar for food. Prefer old world elegance

Моя версия - шиитаке

This is around 165usd. Japanese high-end restaurant courses are about this price. Especially here in Ginza, there are many high-class restaurants, and if anything, it is a city that Japanese people admire. I think it's cheaper than high end restaurants in the world...

@@ciel3976 It's not 165 USD. Why would you say that? The price is right there on his receipt. 33K if I remember correctly. Just open the currency converter and type in the amount. It takes 7 seconds. You may consider it a "high end" restaurant, but the comparison to, say a 2-3 star Michelin restaurant is laughable. They spend 3 times the amount of time and people on mis en place alone just for a single course, and you get many courses. The "only" thing you get here is one high tier piece of meat and the chef in front of you gimmick. That's it. It's a tourist thing if I've ever seen one, which BTW not all Japanese are savvy Tokyoites.

@@QualeQualeson I would agree that 250 USD is steep. Its not Michelin. Its steak served in a unique way. Thats all.

agreed, I don't see anything special

Hope you have/had fun😊

Thought the same thing. Then I thought, maybe it's aged beef.

@@mhz2492 let's hope so

It was pre cooked, the pelicose on aged beef would be inedible... if it was cut off that would be 6 month aged which is too much funk...

maybe it oxidized from being marinated? A soy based marinade might account for the brown tinge?

Because we care about hygiene. You'll see it in most kitchens in any decent country. It also helps to prevent brim from getting into the food and also appeals that you don't have to worry about those things getting in.

@@ciel3976 - Bullshit, it is not about hygiene at all - for the entire history of the human race, no one haven't worn masks until "covid". It is about stupidity and fealty

I think you don't know anything about Japanese culture. They've been wearing masks way before covid.

It's way better than any steak in the US. Not even remotely close.

It is a very poor way of cooking beef.

He doesn't just bake ingredients. He is a craftsman who makes the most of the best ingredients and finishes them in the most delicious state. Japanese chefs are cooking with gratitude for the life that has become each ingredient. It is a spirit that is familiar to Japanese cuisine such as sushi,tempura and other Japanese dishes.

@@真季野口 Well said