I watched another RUclips series about him. He said he took twice as long compared to his prime. When asked how long, he answered 1 min/eel now, used to be 30 secs/eel in his prime. Give me one min, I probably still can't pin the head down to the cutting board. lol
I don’t see any problem except for 2:04 When he said “it was Edo period since when people started to eat eels like this”, and subtitle never mentioning anything about that. If you have any point in video where you want to know what he really said, tell me I maybe able to translate it for you.
One thing he didn’t mention. In specialized restaurant, the eel sauce is also made of boiled bone from hundreds of eel. Then they keep boiling it every single day for decades or even a century and dip the eel into the same sauce before grilling, so the flavor of the new eel gets into the sauce, enhancing the aroma. The sauce is so concentrated such that microorganism cannot live in it, that's why they can keep it forever, as long as they boil it everyday to avoid the mold forming on top. Generally, the older the sauce is, the better. The oldest sauce I heard of has been passed down for a century, though I don't remember the name of the restaurant.
It’s very respectable that so much time and dedication is observed in Japanese culture, to the degree that whichever profession you look into is almost like an art form in they’re eyes.
It coincide with japan culture as well. Biggest problem a resturant owner has is as soon they learn how to make it themself the apprentice leave and start up for himself. So the solution is to keep back alot of how too. 1 year as dishwasher and prep food. And so on until they mastered it to perfection and the bussiness have gotten their mileage out of them. Give me one year with constant cooking eels from scratch and i make u an amazing meal😂
The serving boxes are GORGEOUS, and the one that has a hot water tray to keep the shirayaki warm on the way to the table is just that little bit of extra care that lets you know how great a place like this is.
It's so good, Nodaiwa-san, I went to eat there for lunch, especially the double-decker (rice in a stack box, eel on top of it, more rice on top of it, and eel on top of it). It was great.
I'm finding this video years after it first aired, but I actually ate at this restaurant during a stay in Japan and it made me love eel so much more than I already did! Oishii-desu!!!!
You know sometimes I wonder why such traditions don't disappear but watching this I realized who wouldn't want to learn from Kanejiro this amazing tradition and keep it alive; He is a true role model
3:15 onwards so impressive. it would take me about 4 hours to do that, and it would look like crap and have bones everywhere. love watching masters work with their hands.
sorry to be offtopic but does anyone know of a trick to log back into an Instagram account..? I stupidly lost my login password. I love any tricks you can offer me.
unagi is truly one of my favorite foods, and this video made it look even better than i could've imagined. now i can't wait until I can eat at this restaurant in japan one day!!
what i personally like about japan is the fact that most of the people like him consider themselves as artisans mastering their craft... so to devote yourself to one thing and perfect it it just amazes me...
a man with a life time of dedication and wisdom about preparing eel, and you do him like that with a shoddy translation. Dedication is a dying virtue indeed.
I just LOVE Japanese cuisine!!! So fragrant, delicate, and with classless dishes anyone would love. Unagi... my absolute favorite!!!! This kabayaki master, at 90 years old, is more skilled at eel preparation than anyone I have ever seen or watched a video of. Dang.... now I'm hungry for some grilled eel!
Beautiful to see how much passion and craftsmanship the Japanese show in their work. In the kitchen or woodworking, it's always a pleasure to look at. Different than all that show you see in Europe/America, where they need to shout and hurry hurry hurry...
Just wow! It's an art..I'm not even looking on subtitle but I can feel the hard work the passion this master had given to an eel. Truly a master of his craft.
So my boyfriend and I have been in love with Japanese culture for a really long time. We've studied the language, researched history and current society, and of course, eaten a ton of food. However, to this day nothing has made quite an impact to us as kabayaki. And today I've decided: when we finally travel to Japan, we're trying this omakase. I believe it'll bring tears to my eyes from the deliciousness.
@KotteKun *Say hi to the old neighbourhood* for me. My dad and I used to pop over to 野田岩 from his apartment in ARK Towers. I don't recognise the old man's face, but I remember they were always very kind--I was lifeguarding along with other members' kids at Tokyo American Club, and we would sometimes walk over after work and treat it like an izakaya. I don't remember it being expensive, but back then Westerners were rarely charged full price on a night out.
I bet it's stuffed. If you look closely, it looks like they're cut in half. or maybe they just cut it up for you so you can eat it in 2 bites instead of one
In asian country, sometimes you get served fruits as deserts, maybe a slice of watermelon or pineapple just to wash off with some freshness, we dont do a full desert like a slice of cake you know ?
That's one thing I admire about Japanese culture, out already from what I've seen on the media and that's ART! It seems like Art comes to play in a lot of thing in Japan, from the way you treat your ingredients to the way an anime is drawn to maximise its video effect on the viewer and the way a black Smith uses his forge. I wish we had that mentality of ART and mastery that happen does
It's a flute/symphonic arrangement of Gabriel Fauré's Pavane, Op. 50! Here's the first video result from Google: ruclips.net/video/wQDoN40-_C4/видео.html
this is true culinary artist indeed when i was a kid i want to become a chef someday,right now im studying and focusing in that career of mine because for me its not hard work its about dedication and passion about cooking to give a smile from other people that eats your food right ? ... sorry about my grammar...
Every time I watch these kind of videos I feel like Japanese chefs have a totally different relationship with their head chefs. It's as if the head chefs are their teacher and working under them is almost a learning process. I guess that is also somewhat true in other places of the world, but it never goes as far as Japanese chefs do. But again what do I know, I've never worked at a restaurant before.
That's kind of the point no? Like apprenticeship with leather working or wood working or jewelry crafting, either that or you waste time and resource trying to self teach yourself, but then you miss out on the traditions that come along working under someone who's done it longer than you, who probably learned it from someone else amd so on.
Great content, but the cinamatographer needs to chill.... Too much video cutting and camera movement! It makes the video hard to watch and to appreciate the beauty of their cooking.
My grandfather will turn 84 this year but he still sewin' ao dai and drinking with his friends all the time, would like to see him go on when he reaches 90
They served shark fin in those meals. Shark fin is a controversial meal to say the least and VERY expensive. This is not an open restaurant for everyone, only very rich people eat shark fin. It's supposed to be neat
@@karoma7898 yeah, sharkfins are expansive, but as i know even very good quality sharkfins by that little they used in a tiny bowl, would cost a few dollars at most.
I ate this style of eel in my Japan Tour. And I confirm. You don't feel the eel at all, it REALLY melt in your mouth, the first time it's a surprise ! And you ate again and again...... and you cry because your plate is empty..... One of the more tasty dish of all time
Let me wrap it up for you. Grill, steam, dunk in soy sauce, grill again, put on plain white rice, serve. No seasonings. Just meat, rice, and soy sauce. Lifetime to master.
I learned how to grill eel in 8 mins from this vid... Now I just need to master it. See you guys after 10 years... when youtube's algorithms shows you this again after a decade.
He lives to the saying very well. He's mastered cutting and skewering but he will forever strive for perfectly grilled Eel. Also the fact he's still going strong despite his age, seeing personally that the next generations of Eel Masters are ready.
90yrs old but still so precised when cutting the Eel. What a master.
I watched another RUclips series about him. He said he took twice as long compared to his prime. When asked how long, he answered 1 min/eel now, used to be 30 secs/eel in his prime.
Give me one min, I probably still can't pin the head down to the cutting board. lol
@@pjitiwong Can you give a link?
@@pjitiwong give me one minute and I cant even get the eel on th board
@@pjitiwong Give me one min then I could cut my finger
He's precise because he's 90 years old.
Man gave a speech and the sub titles showed "grill the eel" like bruh that can't be all he said.
I don’t see any problem except for 2:04 When he said “it was Edo period since when people started to eat eels like this”, and subtitle never mentioning anything about that.
If you have any point in video where you want to know what he really said, tell me
I maybe able to translate it for you.
@@commandidiot1033 looks like he didnt have any problems later on 😂
That exactly my thought. Obviously they didn't respect the translation which is very disrespectful.
younes jorge not disrespectful just pure laziness on their part
Try the video translator. or Google translator
One thing he didn’t mention. In specialized restaurant, the eel sauce is also made of boiled bone from hundreds of eel. Then they keep boiling it every single day for decades or even a century and dip the eel into the same sauce before grilling, so the flavor of the new eel gets into the sauce, enhancing the aroma. The sauce is so concentrated such that microorganism cannot live in it, that's why they can keep it forever, as long as they boil it everyday to avoid the mold forming on top. Generally, the older the sauce is, the better. The oldest sauce I heard of has been passed down for a century, though I don't remember the name of the restaurant.
Damn now I wanna do this but at home XD
impressive
yeah i saw the same documentary lol
Imagine if they somehow dropped the sauce they have been boiling for centuries.
@@shaekisbat5043 that is how covid 19 started. animals xD
I just love how the Japanese culture puts so much heart and soul into their food. I hope one day i can go to Japan and taste their food for myself
you must, it is going to be a mindblowing experience that can be only found in Japan.
200-year-old restaurant. I can't believe it. Love how the Japanese give the traditional from Generation to Generation.Deeply Respect.
What I absolutely love about Japanese culture is they pick one thing and they spend their whole lives mastering it. No matter what it is!
It’s very respectable that so much time and dedication is observed in Japanese culture, to the degree that whichever profession you look into is almost like an art form in they’re eyes.
like torture?
@@sara.cbc92 especially torture!
It coincide with japan culture as well. Biggest problem a resturant owner has is as soon they learn how to make it themself the apprentice leave and start up for himself. So the solution is to keep back alot of how too. 1 year as dishwasher and prep food. And so on until they mastered it to perfection and the bussiness have gotten their mileage out of them. Give me one year with constant cooking eels from scratch and i make u an amazing meal😂
..instead of doing everýthing, and mastering nothing
Omakase series from eater is the best food related video on youtube. Seriously please never ever stop making them. Sincerely - a chef
The serving boxes are GORGEOUS, and the one that has a hot water tray to keep the shirayaki warm on the way to the table is just that little bit of extra care that lets you know how great a place like this is.
When you realized the opening beats are not actually beats but PERFECT FANNING.
N-na-nani??
It's so good, Nodaiwa-san, I went to eat there for lunch, especially the double-decker (rice in a stack box, eel on top of it, more rice on top of it, and eel on top of it). It was great.
Ross taught me that Unagi is a state of total awareness
salmon skin roll
You deserve a thumbs up!!
DANGEEEEEEEEEEER
nick7930 i sense you
chandler : whats up ross
ross : chandler , i sensed it was you .
Their passion and diligence in everything they do is truly admirable.
I'm finding this video years after it first aired, but I actually ate at this restaurant during a stay in Japan and it made me love eel so much more than I already did! Oishii-desu!!!!
You know sometimes I wonder why such traditions don't disappear but watching this I realized who wouldn't want to learn from Kanejiro this amazing tradition and keep it alive; He is a true role model
3:15 onwards so impressive. it would take me about 4 hours to do that, and it would look like crap and have bones everywhere. love watching masters work with their hands.
sorry to be offtopic but does anyone know of a trick to log back into an Instagram account..?
I stupidly lost my login password. I love any tricks you can offer me.
@Anson Diego instablaster :)
True craftsmanship, what a civilization Japan is, humanity learned so much from them, God bless them.
Meanwhile in the UK let's boiled it with no spices and put it in jelly. Hmmm.
God forbid different cultures prepare the same ingredient differently.
Yeah uk and food just don't mix. They suck at it
DNLYUSEmeBIADE Fish and chips?
Symphonymph Fish and chips is not British, just as apple pie is not American. Both borrowed dishes.
Hahaha what a comment lmao jellied eels 4 life
I love watching guys like this. Unagi is not his job. It’s his life. I miss visiting Japan.
This series is the pinnacle of RUclips food series
Thats debatable.YT has become an ocean full of content.im sure you can find another channel as good as this.
i love how this show consistently and subtly uses claire de lune to convey beauty/emotion and it makes me smile everytime
unagi is truly one of my favorite foods, and this video made it look even better than i could've imagined. now i can't wait until I can eat at this restaurant in japan one day!!
what i personally like about japan is the fact that most of the people like him consider themselves as artisans mastering their craft... so to devote yourself to one thing and perfect it it just amazes me...
True culinary artist
what a waste of time
Tanglee squid can you do anything at a higher standard than him tho lmao
Casper Guo he can do 360 and land on his butt..that will not be a waste of time for him lmao
@@harrue what a low IQ troll
why do they reuse the wooden skewers?
I love unagi! The fact that grilling unagi is took lifetime to master, it just amazing.
Eater: *releases new Omakase episode*
Me: *B R E A T H E *
Lunana Sushistax exactly 🤣🤣🤣
What would your life be without social media😑
@@TeamLegacyFTW this is art, not social media anymore
I have been there last year and I could tell you guys that their unagi are just wonderful!
Shokugeki was right
Russel Mark Tiamson i know right! It's the same as kurokiba said!!
Panji Ristho what did he say about eel? Can't recall the part
Ari Siharmaja its about the entire lifetime grilling
Hahaha, precisely.
I was about to comment the same thing, looks like you got it first. HAHAHA
This is the very video that made me try unagi in Japan last holidays. It's definitely worth a try. It's sooooo gooood.
Did you guys see how he cut that eel, and he’s 90 too!! He really is a master
Ishiki doing the same thing.
ruclips.net/video/57yGzZE1mi0/видео.html
That is the result of a lifetime of dedication to your craft and more importantly, countless years of practice.
@@abdurrahmanhumaam6820 the old ishiki be like 🙂
It is amanzing
the server's voice along with the presentation of the unagi and the chef makes this video otherwordly and oddly comforting
a man with a life time of dedication and wisdom about preparing eel, and you do him like that with a shoddy translation. Dedication is a dying virtue indeed.
This is why I love Japan, there is mastery of almost anything
When you can only think of when you'll hit the age for retirement after your 60's and you see this dude still doing this at 90,....Damn...
I just LOVE Japanese cuisine!!! So fragrant, delicate, and with classless dishes anyone would love. Unagi... my absolute favorite!!!! This kabayaki master, at 90 years old, is more skilled at eel preparation than anyone I have ever seen or watched a video of.
Dang.... now I'm hungry for some grilled eel!
You can do it too. Get some fish, put it on rice, add some soy sauce, and shazam, you made Japanese food.
When he said "irashaimass" my heart melt
That eels are so impressive. Look at that size and meat quality. Damn! They really know how to distinguish such good eels
200 years. That's what you call preserving the family tradition for five generations. Just awesome.
ruclips.net/video/57yGzZE1mi0/видео.html check this guy out
Beautiful to see how much passion and craftsmanship the Japanese show in their work. In the kitchen or woodworking, it's always a pleasure to look at. Different than all that show you see in Europe/America, where they need to shout and hurry hurry hurry...
I've Never Eaten Eel.
But the way make it Really Looks Delicious!
Thank You.
I can't see anyone else, than this guy when cut those eels.. love and passions reflected from his eyes.. how beautiful his soul.
Crazy how when he said “Unagi is available in every river in Japan” took like 25 seconds lmaoo
they didn't bother to translate what the dude was saying at all lol
If I ever make it to Tokyo, I absolutely need to find this restaurant and try the una-ju. Looks so simple and elegant and yet so delicious.
Just wow!!!
The most exiting thing about those videos is to see how passionate people are about the simple things you can enjoy in life.
I love this series.
Amazing, they devoted their whole life on what they do best. And by doing so, comes perfection.
Just wow! It's an art..I'm not even looking on subtitle but I can feel the hard work the passion this master had given to an eel. Truly a master of his craft.
Look how he operates this restaurant and how he cuts the eel at this age, what a grand master!
So my boyfriend and I have been in love with Japanese culture for a really long time. We've studied the language, researched history and current society, and of course, eaten a ton of food. However, to this day nothing has made quite an impact to us as kabayaki. And today I've decided: when we finally travel to Japan, we're trying this omakase. I believe it'll bring tears to my eyes from the deliciousness.
@@Rexicide lmaoo
@KotteKun
*Say hi to the old neighbourhood* for me. My dad and I used to pop over to 野田岩 from his apartment in ARK Towers. I don't recognise the old man's face, but I remember they were always very kind--I was lifeguarding along with other members' kids at Tokyo American Club, and we would sometimes walk over after work and treat it like an izakaya. I don't remember it being expensive, but back then Westerners were rarely charged full price on a night out.
@KotteKun oh, trust me, you will.. coz i know i did haha
I loved unagi ever since the first time i tried it in a japanese restaurant with my mom when i was in primary school.
Grandpa was really cute when he said - Welcome♥️. Kawaii...
Laughs at your grandpa fetish
When he said that, I instantly knew he was the real deal.
What was he saying
In japanese?
yeah same!!! he was all irashaimase, and my heart melted~ kawaii ojisan
I love how well all the videos on this channel is put together; transitions, music, narrative, composition, editing, etc.
those three strawberries as a dessert were lit haha
apparently in japan there are varying qualities of fruit - to the extent that some of the expensive fruit is tasty enough to be a dessert
I bet it's stuffed. If you look closely, it looks like they're cut in half. or maybe they just cut it up for you so you can eat it in 2 bites instead of one
I think it's the best strawberry out there. I heard from my niece who lived in Japan, the taste of strawberry in Japan is beyond regular strawberry.
In asian country, sometimes you get served fruits as deserts, maybe a slice of watermelon or pineapple just to wash off with some freshness, we dont do a full desert like a slice of cake you know ?
it's not a fancy restaurant if they don't sell $10 strawberries for dessert
There's just something charming about man living his live with passion 👍
the translation is whack as they don't fully say what the man is saying. All his sayings are beautiful too...
That's one thing I admire about Japanese culture, out already from what I've seen on the media and that's ART!
It seems like Art comes to play in a lot of thing in Japan, from the way you treat your ingredients to the way an anime is drawn to maximise its video effect on the viewer and the way a black Smith uses his forge.
I wish we had that mentality of ART and mastery that happen does
The most important ingredient going into the dish is passion. Inspiring me to make eel sushi myself!
So much respect for the food! One of the best ethiquits of japan!
3 years for cutting
3 years for piercing
3 years for flutter
And forever roasting.
This quotes from yukihira souma
Because of this video, I've been eating juuna-ju every time I went to a Japanese Restaurant
Got a chance to eat Unaju at the Ginza, it was such an unforgettable dinning experience.
It almost made me cry. He is so passionate, most of us will never understand.
1:00 that's so precious! ojiisan.
I love Unagi! I love this grandpa! What a precious legacy! Love from Indonesia! ❤️🇲🇨
Lets chat on tinder
@@goldchocobo5372What your purpose? LOL I'm not using Tinder anymore we can just chat here. Do you have questions about my country or what? haha
I love unagi too! Also i love chocobos.
@@sesispace5972 Looking for people to help start a fundraiser for the genetic alteration of ostrich into chocobo gastornis hybrid
What was the background music you used in the latter half of the video? It was perfect and complimented the art!
It's a flute/symphonic arrangement of Gabriel Fauré's Pavane, Op. 50! Here's the first video result from Google: ruclips.net/video/wQDoN40-_C4/видео.html
My favorite installment in this Omakase series. Good job Eater.
my fav is just Unagi on rice, Unagi-don best thing ever!
protect this wonderful human being at all costs
this is what Erina talking about...
Hopefully she got joseph to taste this godly food
What
ah see you're a girl of culture
this is true culinary artist indeed when i was a kid i want to become a chef someday,right now im studying and focusing in that career of mine because for me its not hard work its about dedication and passion about cooking to give a smile from other people that eats your food right ? ... sorry about my grammar...
He reminds me of my late great grandfather but Japanese instead of German I love it
I love Unagi, thank you for your hard work.
Every time I watch these kind of videos I feel like Japanese chefs have a totally different relationship with their head chefs. It's as if the head chefs are their teacher and working under them is almost a learning process. I guess that is also somewhat true in other places of the world, but it never goes as far as Japanese chefs do. But again what do I know, I've never worked at a restaurant before.
That's kind of the point no? Like apprenticeship with leather working or wood working or jewelry crafting, either that or you waste time and resource trying to self teach yourself, but then you miss out on the traditions that come along working under someone who's done it longer than you, who probably learned it from someone else amd so on.
90 years old and still grinding . Love it.
6:21 The art of elegance
He must remain immortal for his work might never see completion.
Great content, but the cinamatographer needs to chill.... Too much video cutting and camera movement! It makes the video hard to watch and to appreciate the beauty of their cooking.
My grandfather will turn 84 this year but he still sewin' ao dai and drinking with his friends all the time, would like to see him go on when he reaches 90
Everything look really neat in Japan.
They served shark fin in those meals. Shark fin is a controversial meal to say the least and VERY expensive. This is not an open restaurant for everyone, only very rich people eat shark fin. It's supposed to be neat
@@karoma7898 yeah, sharkfins are expansive, but as i know even very good quality sharkfins by that little they used in a tiny bowl, would cost a few dollars at most.
I'm at a loss of words... a grand master of his craft
"Welcome" now I know the meaning of the words that they scream to my ear every time I enter Shushi King.
Shushi😂
Good Evening Chef & Master Of The Fish.
Legends never die.
Isshiki really is a monster 😂😂
He is.. He is japanese food master...
I ate this style of eel in my Japan Tour. And I confirm. You don't feel the eel at all, it REALLY melt in your mouth, the first time it's a surprise ! And you ate again and again...... and you cry because your plate is empty.....
One of the more tasty dish of all time
I like how their dessert is just like three strawberries. lol way healthy
Honestly I hate heavy dessert after eating a huge meal. What i truly need after any meal is a simple desert.
横浜店は頻繁に行ってますが、横浜店も本店と内装の作りが同じなんですね。寒くなったら天然鰻を堪能させて頂いています。
My God! I want to go to Japan!
There's always a master of a specific thing in Japan, it's kinda funny. But it also shows what can be achieved when you dedicate your life to a craft.
I came here because of Samurai Champloo
愛情megumi I'm always starving after watching that anime😂
Hahahaha!
Same
This man is so sweet and adorable. And obviously a true master. Hope to eat there when he 'Rona is over.
Sadly, they closed due to covid 19. just like the Sega game station in akihabara, the famous red building.
And even the One Piece Tower :(
love the eel, no wonder it is expensive. It's a long delicate process to make.
Let me wrap it up for you. Grill, steam, dunk in soy sauce, grill again, put on plain white rice, serve. No seasonings. Just meat, rice, and soy sauce. Lifetime to master.
@@notme3686 its the consistency takes lifetime. not the process
@@oppaiyuichan9477
Hmmmm, consistent hot dogs
このチャンネルのコメント英語とか多いけどなんとなくめちゃ褒めてるんだと思うと嬉しいなんてかいてるかわからんけど
This video makes me want to grab a plate of jellied eels and eat the jelly only.
I learned how to grill eel in 8 mins from this vid... Now I just need to master it. See you guys after 10 years... when youtube's algorithms shows you this again after a decade.
ruclips.net/video/57yGzZE1mi0/видео.html check this guy out
Es mi sueño conocer esta gastronomía japonesa
This is probably the ONLY thing I wouldn't mind having EVERYDAY😊
Debussy in the background made me feel emotional while watching
ruclips.net/video/57yGzZE1mi0/видео.html check this guy out
He lives to the saying very well. He's mastered cutting and skewering but he will forever strive for perfectly grilled Eel. Also the fact he's still going strong despite his age, seeing personally that the next generations of Eel Masters are ready.
"This is the dessert."
A plate with 3 plain strawberries
fruits are luxury in japan go check the of premuim strawberry lol
$100 for 3 pieces only 😏
@@markjohncalamba3260 danm i can get 30+ full meal with $100