New York Yakitori Dining Day 2 - Torien the Michelin Yakitori Shop from Tokyo
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- Опубликовано: 29 сен 2024
- Day 2 of my NY Yakitori trip. Torien is the NY location of the number one Yakitori shop in Japan Torishiki by master Ikegawa Yoshiteru. Nearly impossible to get reservations in Japan, have a taste of this recently Michelin starred Yakitori shop in America.
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Feel free to adjust any of the steps to match your style as what I love about Yakitori culture is that it's a cuisine that promotes individual freedom of expression.
Im going to nyc in 2 weeks. Since you been to all whats the number one all around from the price, service, quality of chicken and the umami?
Just got my Bincho Grill today and now I get to watch these masters make Yakitori. 😅
Bro I got the 24inch one about 2 months ago. I'm loving it. I alot of work but its all worth it. ruclips.net/video/3t_PvgiXH_I/видео.html
Yea hopefully these skewers and my other videos will be an inspiration for the Yakitori you make at home!
@@Yakitoriguy yeah thank you for all the information. I'm loving being a part of the yakigang.
Quick question for the Eggplant I think I under cooked it however it was burning I think the suger in the Sake caused it. Should I spray near the end to avoid this?
Looks amazing. Heading to NY next month... might be worth a reservation!
Yup hope you try!
@Yakitoriguy Which is your favorite Yakitori place in NYC.
Great visit! Thanks! I didn't see chef submerge into Tare a single time. Is this restaurant too modern for that? Or is there another explanation? Thanks!
It's a preference of chefs. Not about modern or not. Depends on what skewers are being served and if the chef wants to serve it just salt or with Tare.
@@Yakitoriguy Thank you very much for the explanation. 👍
I'm planning on going to Torien next month! I also make Yakitori but at a beginner level. My biggest struggle is to know when the chicken is cooked all the way without overcooking it. I'm too used to using meat thermometer to cook chicken lol.
terrific video