How a Master Chef Built an Entire Restaurant Out of Aged Wagyu Beef and Open Fire - Smoke Point
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- Опубликовано: 26 апр 2024
- At San Francisco’s Gozu, chef Marc Zimmerman has curated a wagyu beef tasting menu where chefs work through the entire animal throughout the progression of the meal.
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Credits:
Producer/Director: Connor Reid
Camera: Daniel Geneen, Connor Reid
Editor: Howie Burbidge
Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Associate Producer: Julia Hess
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
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People gonna absolutely hate me fore saying this, but I've been to this restaurant before with friends who are into fine dining and all of us agreed that it was very underwhelming. The concept and the atmosphere was great, and the idea about the dishes are great too, The problem is they didn't get the basic right. The execution and seasoning was sub par, and none of the dishes has a pronounce taste of beef or charcoal. The grilled skewer was served at below ideal temperature so the flavor doesn't come through. The table next to us seemed to have the same experience as they had a lot to say to the chef.
I visited this place November last year, and during that time I saw the chef collaborate with some other high-profile chefs like James Syhabout. So I hope that they learned and improved from that point. If anyone visited this place and had a great experience, I'd love to hear.
Had the same experience at the restaurant myself. Spent $600+ for two people (with sake) and left disappointed. The second best dish on the menu is that Uni brioche and they charge an extra $30 per person for it! It's not even included in the tasting menu!! What a joke.
@@jackkohnjj When did you have it?
@@TheTTstudio last November I think
That's so disappointing to hear, only a handful of places out there are willing to dry age A5 and do whole animal butchery with subprimals, it's upsetting that they couldn't get something like charcoal temp right, they should have some konro's in the back at least.
@@thecookseye7383 yeah same here. :/
This is like beef as sushi level prep and service... its awesome. And every one of the chefs was well spoken and on the same philosophical plane...and to think that this was just a vision at first... cool stuff
Watching these videos, makes me want to start my restaurant business
I can appreciate the craft that goes into preparing all of this, but at some point I wonder just how over the top this all has become.
Seriously. Nothing in this video looked appetizing, and at the end of the day that's what it's all about.
Well said. I am by no means a foodie but I love steak and never hesitate to pay good money for a piece of meat when I’m in the mood. And honestly, the best and most memorable were always the simplest cuts. Salt and pepper. Things are seeming overcomplicated for no reason at all imo.
True that
the thing i always compare this to is cars, no one needs a McLaren or Bugatti but theres always gonna be a market for high end, expensive items (or food) either just as a flex or to experience the highest end of any specific culture in detail, quality and atmosphere
Not a great video here... a lack of detail on many parts... they literally just show 1-2 small parts of the cow and no detail on anything major & exciting.... shame. Not well put-together as other EATER videos are.
Amazing! Love wagyu cooked over wood fire/charcoal. May have to pick some up today now.
Always a good time eating at gozu. Have had the pleasure working for Marc. Really grateful to hear and be around the project at its inception. Also glad to see Peggy and Jessie killing it.
did you work at Alexander's Steakhouse?
Yes, as the a pastry chef.
@@alexjun1478 did you ever work with Jamie-San or Daisuke-san?
Teishoku or 定食 literally just means set or combo. It doesn't specify any actual kinds of food.. usually teishoku have miso soup, rice, protein, salad, and aji palate cleanser picked vegetables. I'm sure all other Japanese speakers also cringed at this.
He said teishoku is a lunch tray, which is correct. He described what typical teishoku meals are like.
This guy reminds me of that south park episode where the people sniff their own farts
There are plenty of basic beef culinary videos on RUclips. This type of cuisine has its place. I'd eat at this restaurant.
It is nice to see a Singaporean chef working in a fine American restaurant (accent gave it away!)
love watching these videos while i eat but i have the serving portions 😂😂
"I don't think anyone else is doing [X] like we do." Said every chef ever doing the same thing as everyone else.
Still impressive though!
Tbf lol half a wagyu is near if not a 5 digit purchase. It's like.. $12 an ounce? Cows way about 2k, remove the guts, cut in half: left with a bout 7-800lbs x16oz/lb ×12.. damn that's closer to 6 digits.
You really trying to save yourself. It’s clear he thinks he’s original but knows he a common.
I think what he was talking about when he said that was that he purchases the whole cow, or at least a lot of cuts most chefs wouldnt buy, from the farmers in japan. And he's right because most chefs in the US will not really use the "unwanted" cuts because people in the US dont see those cuts as edible for some dumb reason.
Yes the Japanese farmer was smart asking you to be the first to take the whole cow. He was probably tired of being upside down on his cows sitting on all those front and hind quarters.
Exactly what i do with my venison. Use every part if red or roe deer and chamois. I use the heart, the liver, kidneys, lung and grind everything else for burgers or bolognese.
🤢🤮
@@nicolashoareau6305 shut up, he's respecting the animal after killing it. It'd be a waste if he threw away perfectly edible parts.
@@salvatorenostrade3331 feel free to eat my dog’s food
@@nicolashoareau6305 Grow up child
@@salvatorenostrade3331
Exactly ...
If you're going to kill an animal for food, then eating as much of it as possible is being respectful ...
Amazing
.
Holy moly I just did the math.
Imported Wagyu, costs around $12 an ounce. A cow is about 2k pounds. Remove the guts, cut in half, you're left with 7-800lbs x16oz/lb x12...
"When are you gonna be the first to import whole animal? Start something?"
Hope they got a discount 😅
Hyun, my favorite kbbq restaurant in NYC, actually does import a whole A5 wagyu. They are definitely paying less than $12 an ounce. It's around $180 per person for their tasting menu, which includes many parts of the cow that you normally won't see, though after a few rounds, I honestly don't care what part cuz it all tastes amazing haha.
I really like restaurants that utilize the whole animal. What do they make from the liver, lungs and tongue?
"wagyu, a gateway animal" loooool
Look how long it took Americans to utilize an whole animal… Cool to see more and more restaurant using different cuts and use different parts for different dishes.
Americans have always been using the whole animal, it's just that pureblood wagyu in particular is usually imported and bought in cuts instead of whole animal butchery, it's the norm for domestic beef.
Heard of whole hog barbecue? Been around for a long time. You sound ignorant.
I checked the menu, only $195 for the 2 1/2 hour tasting menu. Not just dinner but also the show.
That's not bad at all surprisingly. I was thinking 500 a head
You barely get any wagyu, the most you get is the skewer. The rest is like used in parts of each dish but you can't really tell it's there
$195 sounds reasonable... Although A bottle of high-end Junmai Daiginjyo sake to go with it may cost more than the teishoku...
That huge bone-in Ribeye looks absolutely delicious.
Absolutely mind blowing…I have tasted Japanese A5 Wagyu many a times but this man just took it to a whole other level…amazing!
Nah bro. This is gentrification of the culinary market.
@@Chonchey lol
All of these award-winning restaurants are fascinating environments. I have zero desire to eat there, b but i highly respect that they value and use the entire animal.
What I really struggle with here is all the long and frequent transports. You don't NEED to buy your castle from Japan. Uni, truffles, fish, wine... It all comes from all over the world. Is love regional, locally sourced products. Show us how you make kitchen magic with what's close.
I wanna try this food.
that's a bucket list menu 😅
Watching this as you realise it’s Monday and last nights Costcos pasta dish is patiently waiting on your hungry ass in the fridge 😂
The dry age “bark” is called pellicle
What a wonderful concept for a restaurant! I'm just curious. Why didn't they use the fish bowls and stock to make a miso soup? It seemed like the next step or is it just my assumption?
Wow, this restaurant looks amazing. I wonder if the pairings are good?
I love everything about this
Recommendation for anyone in the SF area. If you want wagyu steak, go to a steakhouse that serves it and enjoy it there. At least you will get exactly what you want. If you want a bunch of small dishes that contain some wagyu fat, and then one main course with 4 oz of actual wagyu, then go to GOZU.
5a5
Better suggestion: Avoid the feces covered streets of mismanaged SanFran.
I guess I figured out where I'm going for my birthday this weekend!
that ribeye looks phenomenal :O especially with that fat cap WOWW
Is this restaurant still open?
teishoku just means "set menu".....it's not specific to lunch. It doesn't have a particular line up of food....it doesn't have to have sashimi for example. It usually has pickles, a bowl of regular white rice and a bowl of miso soup....but that's about all that's common across most teishoku courses. There are millions of teishoku restaurants in Japan and their menus can all be very different.
This has got to be the most carbon intensive operation I've seen featured on this channel to-date!
Who cares
The cost of that wagyu costs more than my entire life 🤣
Got to experience this last month. Absolutely amazing. Highly recommend adding the whisky pairing
underwhelming at best
I didnt really care for it. The temperature was too low for my liking and I really thought there would be more flavor... either through spices or natural. But nah. Texture was good... but that was about it for the food
They really lit the fire with a drink holder lol
That Wagyu ribeye is incredibly impressive. Wow
I just want to go full caveman on that bone from the ribeye. I can only imagine the checks these tables are receiving at the end of the meal.
I love beef, but let's be clear, the animal doesn't give up its life. We take it!
Wow that bream looks identical to NZ Snapper!
I'm going to ask for reservations next year for my 50th birthday.
Wagu…the gateway meat 🥩?
What’s next? Do they rub them with cocaine leaves 🍃 and charge by the gram?
美味しそう！
@Eater Wagyu is misspelled in the thumbnail. Just a heads up. 😊
As soon as Peggy started speaking…I knew she was singaporean 🤣
Oh, look, a braai. Revolutionary.
He said “a whole nother.” I don’t care how good his food tastes. 😂
This all has a super pretentious-snobby vibe to it.
I bet that the super overpricing proves you're point. Top comment.
Looks good though, respectfully of course.
Honestly have had all types of wagyu ate it for a while but at the end of the day it just a fatty beef sometimes you just want a nice plain ribeye that won’t cost you a mortgage payment. I think Australian wagyu is the best of both worlds in that sense still fatty but also has that chewy sensation
"These animals give their life for us to enjoy."
That's rich.
It was poorly worded, but I agree with the general idea of it, which is to show respect. We're at the top of the food chain but it doesn't mean we need to take a victory lap.
We take these animals lives. Lol
Exactly my thoughts, and this is coming from a meat eater
they're marbling score 10+, so yeah, they probably are rich.
This is what Japanese believe when they process animals into food. It is ingrained in their culture that they have to make the most of what animal provide to them
"lightly toasted toast"
shows a piece of bread that shares the same color as the kishu binchotan fired at 1000 degrees just mins earlier.
Hey wait is there a super secret 1000 island dressing I dont know about? Cant think of anyway to incorporate wasabi into my big macs secret sauce. The jelled wagyu thing looked very interesting.
your going to be hungry 10 minutes after leaving 😂
Dude should dress up as Peter griffin
Japanese farmer was a hustler. 😂😂
Take the whole cow...
The guy selling wagyu to him basically said “hey you take some parts of the animal and we don’t know who to sell the rest why don’t you american pay for the whole cow and see what you can do, best deal”
Looks tasty
Whoa if that piece cost them $4500 to import how much are they selling it for?!?!
They have a side butcher shop where you can buy the bone in ribeye for $550. So I imagine having it cooked in the restaurant is quite a bit more. As for the $4500 I'm guessing that figure refers to the cost of the whole rib rack which is usually 9 ribs.
Watched the entire thing without even realizing it.
Watching this WQHD+ ,I can appreciate the food color and the cinematography in this
Ah yes.... they gave their life for us to enjoy.
A few years after getting divorced, Chandler Bing took up cooking to win back his ex-wife, Monica Gellar-Bing. However, she was not interested in reconciliation and, broken hearted, Chandler moves to the West Coast and starts his own restaurant.
This is so damn easy, he got the best ingredients....
Rich eating the rich.
All money.
No soul.
Love the hearth at the centre and using the whole animal. For me, for this restaurant to go next level would be to source local ingredients- flying over a snapper is ridiculous. Sometimes the best way to pay homage is to use Japanese ideas and ideals to inspire your own locally run place, not trying to recreate Japan in America. That could take this place to the next level. Fantastic video though
Espectacular #arditoskitchen
this feels more like a Mise en Place than Smoke Point
If only we still had Nick Solaris
I was good until 8:04 with that burnt toast and putting wasabi infused thousand island dressing onto uni on top of brisket.
Yeah when he said lightly grilled I didn't expect a piece of the charcoal underneath xD like dude that toast is lightly burnt if anything
Guess what: 1) that isn't even included in the tasting menu, it's $30 extra per person 2) it's the second best dish on the menu (not saying much)
I've never been to a restaurant like this. How much would a normal steak, side, small app, 1-2 drink dinner cost?
$195, its tasting only. There are no A La Carte options.
You can’t order like that. You pay a cover charge and they prepare their tasting menu for you. The only choice you really get is your drink.
Dry age beef can do many things, but I highly doubt it has the structural integrity to be used as a building material. Can't be cost effective either. Bricks are significantly cheaper.
Another beef video.These videos are getting pretty repetitive by now. I get that this is really good beef and it's really well prepared, but I mean, how about a bit of variety?
4:57. With respect, chef your knife is not that sharp😁😁😁
I have bought A5 FROM DARTAGNAN, IN NJ,,ALL YOU NEED IS $$$,,,,,,🇺🇸🇺🇸🇺🇸🇺🇸
Meanwhile, Nick Digiovanni is breathing heavily nearby. "Did someone say "Wagyu"?!
Great video, hello from Rome Italy
How can ANYONE say "kissed with charcoal" with a straight face?
According to the title the whole restaurant is made out of beef
Yes this is over top its just beef, its just with internet people crazy i dont need expensive food i want GOOD FOOD people obsess with being better than other wagyu=placebo
So, how much does that bone in ribeye cost the customer if it costs Gozu 4700?
How exactly does one "kiss with charcoal"? Do they just boop it over the charcoal for a few seconds? Lol
Excuse my english…
I just watched a video about homeless people who lived in the underground in New York and now i get this… what kind of world is that?
Wow Matt Perry is now a chef 😅
What’s the prices like?
"lightly grilled piece of toast" shows completely black bread 😁
As a Japanese American I must say make the Japanese taste but in American quantities please! Best of both worlds...?
When I go to Japan I always think yall can eat more, it's not Showa anymore...
fax
im japanese swedish and i can toataly agree about the japanese quantetise
@@survivalone1577 Sometimes I think "this dish is spitefully small". I also feel this way when I see some fancy Southwestern European food... more show than food? haha
When they cut those tiny little sugar cube looking slices of beef I was like BRUH don't tease me!!! 🤤😞🤤🤏😞🤤
@@kalui96 yes agreed on
They should keep the drips comming of the meat while its hanging that must be so freaking awesome and a whole lot of flavour and quantity
That beef is AMAZING!, Only thing is...NO regular persons can eat this.....
I think that, following the central bank money printing activity, we've entered an economic phase where places like this will scream "let them eat cake".
It's "Demolition Man" - this alongside tent cities of the homeless, which is now normalized in America.
"We give huge respect to the meat and the animal"...not sure if the slaughtered animal will agree with that one😂
I thought Japanese Wagyu was only graded to A5. When he was talking about the wagyu he pointed out as grade 12 that I assume is from Australia..?
Nah, it’s a completely different classification system. A5 is the highest grade you can get based on the japanese rating. It contains only meat with BMS 8-12. BMS means beef marbeling score. BMS 12 is very rare and hard to get, there are not that many cows able to hit such a high score.
The emperor's new clothes, don't just read it and comprehend it....sit and witness it
This guy sounds like Robert Downy Jr.
I'm the opposite of PETA, but I don't think showing respect for the dead animal you eat helps the animal in any way. However, I sure do love steak.
For the past 7 yearrrrss.
eat 1 steak? or eat 6-7 steaks? Eater I think not.
No way that’s graded 10-12 , you can clearly see that’s a lower marbling grade !
You can go to Costco and get yourself some real A-5 for around $95 /lb.