Miyazaki A5 wagyu steak course and grilled noodles | teppanyaki in Japan
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- Опубликовано: 24 окт 2019
- 8500 yen course(sparkling wine before meals, plenty of vegetables and sea bream carpaccio, homemade roast beef truffle sauce, seasonal soup, scallop saute Americane Sauce, vegetable sommelier specialties assorted grilled vegetables, seasonal sorbet, Miyazaki A5 wagyu fillet steak 70g or sirloin steak 100g, lotus okonomiyaki or lotus fried noodles or garlic rice, Chef's recommended dessert)
Price: 8500 JPY
Place: Teppanyaki Hasu. Osaka. Japan
Whenever I have a problem sleeping at night, I watch this video and I'm always out before the scallops are done. Thank you
Dude same
for some reason these videos are super relaxing
Aden Films: Who are you?
Food Nomad: YES.
😁😁
I've watched a ton of these videos and I'm always amazed at how large they slice the pieces of steak. All that cash and you only get like 8 bites. I've made wagyu at home and I do really small bites so I can savor it. To each their own, I understand. It's just something I always notice.
Still, it's a lot of fat for just one meal. Especially for Japan.
The cut meat pieces are used for other dishes. For example, it is used for garlic rice, curry rice, beef bowl, hamburger steak, etc.
5:48 he threw it in the thrash tho
@@callmeted949 I want to believe that he's got a bag or something to keep the scraps. I want to believe it but I have my doubts
I love teppanyaki!
Eating instant noodles while watching this adds additional flavour
🤣
진짜ㅋㅋ
Wow I'm impressed 8600yen is only around £60 but a dish that includes scallops , a portion of one of the finest steaks in the world plus desert and wine has got to be a very good deal indeed. :) Also some of the comments here were what I think is over critical because to me the preperation and cooking was done with the kind of mindfullness that I find quite inspiring and you can bet that translates into a more enjoyable finished dish .
GOCHALAM LOVE WEOK STEK
The beef looks so smooth, guess I’ll have to eat it raw
Since when do you press the juices out off the steak
It is so soothing, watching these dishes come to life. I wonder if I ever will be eating a wagyu in my life. But I have heard that it is the Rolls Royce of every meat there is.
Perfect beef ...the BEST ..... look at this piece of meat .... woooooowwwwww
うまそう。観てるだかけで、ヨダレ、食べたい❗
When he cut more and more I cried
I did too 😭
素敵に焼そば
6:05Nooooooooooooooooooooooo!
喻梓浥 食えんやろあれw
น่ากินอ่ะไม่แพงด้วย...😋😋😋😋
วากิว A5 6,800 บาทต่อกิโล นะครับ
切れ端でいいから焼いて食べたい
Expensive food cooked by entry level cook
@11:05 Hard to watch!!!
Like yourself?
Looks fine to me. Not all chefs are master chefs. Everyone is a beginner 1st...
@@macmike8329 You don't put the beginner on cooking wagyu and scallops lmfao
i love steak ............great steak so tasteful of course passing a best process
มันน่ากินมากเลยขอบอก
A part of me died when he threw that away! Like a child who just found out Santa isn’t real
Delicious food
gusto ko maghiwa ng ganyan
ОЧЕНЬ круто и вкусно!
마블링 숫자가 높은 고기는
제 주관이지만 미디움 미디움레어 굽기 보단 미디움웰던 이상 굽기에서 지방의 단맛과 풍미가 더 돌더라구요.
지인에게 고기를 구워줄때도 항상 2가지 맛을 보여줍니다.
물론 일본식 철판 요리는 양이 적어서 저렇게 먹어도 맛있을 것 같네요 ^^
뭘좀 아시는 분이네요... 기존에 고기는 미디움레어가 부드럽다보니 많이 선호되는데 지방질이 많은 고기는 미디움웰던으로 구워도 부드럽고 많이 구울 수록 그 지방질이 잘 녹아들어서 감칠맛이 더 돌더라구요. 사실 어느 고기든 레어로 드시거나 웰던으로 드시는 분들이 잇듯이 갠취긴 하지만요 ㅎㅎ
@@user-uj7jh7mm7c 비슷한 분이 계셨군요. 확실히 1++ 한우는 안이 따듯한 핑크빛 도는 상태에서 소금 많이 찍어먹으면 그 향이 압도적이죠.
기름 녹는 맛과 육향과 크.. 마블링 좋은 치맛살 같은 것 육회로 먹어보면 첫맛은 너무 좋지만 3점 쯤 되면 느끼해서 물리더라구요 ^^
가끔 고기상태 상관없이 레어나 미디움 고집하는 사람들 있는데 안타까움..
마블링이 많은 고기는 너무 덜 익혀먹으면 지방이 서걱서걱 씹히는데..
Hola ! Desde colombia, no se si respondiste antes pero ... quisiera saber que fue lo primero que te sirvieron y que salsa era . Esos círculos blancos o si alguien sabe .. gracias
การทำสเต็ก จริงๆแล้วเขาใช้ทอดหรือย่าง กันแน่ครับยากรู้จริงๆ
Both, depends on how you like your meat. But for me preferably is charcoal grill over outdoor stove
Should of let the scallops sear a little longer before flipping them, they literally release when ready to flip
Yummy💥
Cutting the fat seems like the logical thing to do except for the fact that's the entire point of the meat
Love wagyu steak
Wow it is HEAVN
น่ากินมาก
Shokugeki no soma thanks you.
There is a restaurant in bgc in ONE MCKINLEY PLACE.. the name of the restaurant...is miyasaki gyu....the best steak ive ever tasted...and its so private..i saw VIP persons but i kept it to my self
Me: Watches one steak video
RUclips: So you like steak huh?
Who doesnt ?
Click on ONE video and RUclips considers that you just subscribed..
I want to eat, too
半夜看這個好餓哦
4:15 toilet paper is alive
Underrated comment lol
맛있겠다 고기 침 좔좔
good!!!
หน้ากินจัง
beef starts at 9:25
Hey cook!
Two fugu please, and one drink!!
Как же это потрясно выглядит, я просто залипаю над видосами..
Сырое мясо есть такое себе.
@@santashmyakus8516 и почему же
@@svyatospirit9063 паразитов страшных можно нацеплять.
@@santashmyakus8516 это мяско стоит как ракета тополь м. Его перепроверяют
@@svyatospirit9063 Ну-ну. Пробы с каждого куска прям берут.
При заражении паразитами говядина может сохранять приятный розовый цвет и не издавать посторонние запахи. Не всегда удается визуально определить заражение паразитами. Паразит от сырого мяса маленький и не виден человеческому глазу.
Со всеми проверками и печатями на рынках и в магазинах выборочный лабораторный анализ регулярно выявляет заражённое паразитами мясо.
П.С. Надо же понимать, что продавать недожаренное мясо выгодно общепиту, т.к. сокращает время готовки. А так же врачам и фармацевтам, которые получают клиентов для лечения от паразитов. Всё.
ممكن فيديو يشرح كيفية صناعة هذا النوع من اللحم نشاته رجاءا
I use that same knife at work!
削山葵的時候，難道用削皮刀不好嗎?
He/She has skills, still I would throw nothing away!
Well that fat would be use for another thing
If Steve wonder was a cook
Desde Venezuela slaudos amigo
Does anyone know what kind of oil they used on that Wagyu on the fryer?
I would assume they used some of the wagyu fat that was trimmed off. Makes sense.
What is that super thin looking stuff he puts on the plate after the veggies @4:14? Looks like it's alive, or it's so thin the air currents are moving it?
I wish i was this guy tbh
very good ^Q^
Unas tortillitas guacamole una salsa molcajetetiada mom que saldria ese platillos ???
That western style chef's knife he used to carve the raw beef with is dull as a doorknob. What was that wavy translucent stuff piled on top of the vegetables?
That's dried bonito. thank you
@@FOODNOMAD ---- Nice. I thought bonito was an exclusively Latin American fish! .. Learn something every day.
The knife isn't dull, the meat is partially frozen.
@@FOODNOMAD was it alive?
14:43 looks like sushi.
whf
might as well included some ginger along side the wasabi
Anybody knows where this place is?
Thanks for not putting any music
Trop cuit !!!!
What’s that thing moving around at 4:3o mark?
뭐야 이 알고리즘
한국인댓글찾았다!!!
Oh I see we have some professional chefs in the comments sections...
I really am a chef by profession soooo
He threw the best part out... !!!
Who's the cook? SpongeBob?
$103 Canadian. I could afford it 🤷🏼♀️ it’s the plane ticket I worry about lol
It's U.S. Dollars, not Canadian...
This outrageous he throwing away the fat
This absolute cowboy through half of it away.
What is that cut of Beef?
แล้วส่วนที่โดนเฉือนออกไปที่หย่อนลงข้างโต๊ะ เค้าเอาไปไหนครับ
as long as nobody has to pay for his "skills"
Kobe biftek 😋👍
Why are all the noodles sticking to the flat plate ? I don't think that should happen .
This whole operation is bush league. Fanfare and spectacle above proper technique. So many poor decisions from trimming to utensil use during cooking.
If I ordered this and saw the guy hold the knife like that I'd ask if I could take home the raw meat and cook it myself
Why ?
เอาไปทำต้มขมนี่น่าจะสุดๆ😂
와..진짜 이건 끝까지 안볼수가 없었다 지렸다..
8500 yên tính ra tiền Việt Nam là bao nhiêu một combo vậy 😶???
Lâm Gia Huy 85 usd
Aqui na minha casa e um prato cheinho
脂のカットしてる段階で、脂が溶けてて、、、あー、、美味いんだろうなぁって、、解ります。
Guga would have a cow watching this hackery
U know Guga!? Haha
@@jinjetsu5740 every good person does
*6:36** OMG, Why cut?*
because they are Japanese, they don't know how to properly do a well steak... they just know about sushi and think that u should process the food all the same.
@@juap lol
It's gonna get cut anyway in the cooking process.
did anyone else cry when he threw away the fat? ..... I did.....for a long...long...time
Did they throw the cuted steak part?
He grilled soggy noodle?
Can you put up titles that show what your cooking?
Wtf. The sniffling is unnerving!
Paying for what, meat or fat? 🤣
뭐든지 적절한 비율이란게 있는건데 저건 극강이네요
저 소가 제대로 걸은 건강한 소였는지 의문이 들 정도
다 맛있어보인다는데 혼자 분위기망치시네
Skkskw Skwwkw
공산당 투표하듯이 일제히 박수쳐야하는거임?
누가 한국사람 아니랠까봐 전체주의사상하곤..
한우나 와규나 품종자체가 지방이 많아 풍미를 높이기위해 기른품종인데요 저정도면 목적을 굉장히 잘 이룬 고기라 볼 수 있네요
@@galggamagui jjin?
@@galggamagui 님은 그럼 다른 나라사람임?? ㅋㅋㅋ 말하는거 보소 ㅋㅋ
I don't think i will ever have the patience to wait for this kinda dining experience.
저정도의 마블링이면 소 건강 상태를 걱정해야 하는거 아님...
저런거 맛있다고 먹는걸 보면 기가 막힘.
다큰고기 여기저기 자르고 조막만큼 남겨주는게 포인트
The Best cook is Morocco
they say australian wagu is just as good but never tried it
Si la mijloc e carnea cruda,numi place.
Its almost blue from the inside.. need a min more
Prendam esse homem ele tirou a melhor parte dessa carne
Threw away about $100 in trimmings :)
鐵板燒師傅都喜歡裝模作樣
This evening, I'm going Japanese gourmet style. I have a pound of salmon, which I will fry up soaked in lime and butter, with two baby carrots split in half down the middle, two half-inch thick rounds of zucchini, two similar rounds of summer squash, one-half scallion (the green part) brunoise sprinkled on top with the parmesan , one quarter small red potato (browned), one small mushroom cut in half, two small rounds of garlic to flavor the toast-round butter slightly, and since I don't know how to make sauces, dash some soy sauce on it, and if it doesn't turn out right, I'll let the cat try to make something of it, and order some mushroom pizza. I am too lazy to make rice and eggs with shreds of bell pepper, onion, and a splash of Tabasco.
P.S. Do not eat supermarket fish as sashimi - I tried that once and found a very colorful dark pink worm in the third bite. I froze it in a jar so I could have it as a specimen in case it was parasitic to humans, and I had swallowed a lot of its eggs, already. I thawed it out two days later and it began squirming around again. The Doc told me it was likely not parasitic to humans, but transited around inside cold-blooded fish in Arctic waters; if I started throwing up or had diarrhea, to call him. Nothing happened. Supermarket fish is not sushi grade fish, and is meant to be cooked through-and-through.
Update. I was hungry. I broke Japanese gourmet tradition. I apologize. I cooked the entire zucchini and squash, three potatoes, 1 1/2 pounds of salmon, a dozen baby carrots, a pile of mushrooms, two slices of toast, three scallions ... and I ate about half of it. If you have a nice sharp paring knife, skimming off espresso-sized pieces of lime rind and placing them under the fish, then eating them together with the chunks you load up with, really adds flavor. Screw the cat, I'm having the rest for breakfast.
Dave even sushi grade fish has parasites, all fish have parasites, actually fruits and vegetables do to. We just ingest most of them and most of the time they are unharmful to us.
No one asked
You throw away wagu beef fat, I don’t believe in your cooking skill.
Was that parsley with two scallops? Who thinks this is fine dining?
I was just about to say that... thanks for understanding!!
guga wouldn’t approve >;(
An Trinh guga is no angel either
How do you know it's not a bin for fat?
id dry age that whole wagyu and keep it to myself.
Nooo youll lose the precious fat!