@@demonlittlehorn1949what do you mean by "the shift put all the flavoring down the drain"? Like, did the chef waste a lot of the seasoning? Just curious
I think I have watched every single video on this channel at least once (and some probably more than a dozen). I have sooooo many questions for you. How about some kind of “Ask me anything”?
She was inexperienced I think. That or extremely nervous about the camera. There was a lot of food flying around places she did not intend but that will all come more natural with more time on the grill for her. It did look like a bit of seasoning overkill
Your videos are amazing as far as quality of video, and I like your format with no speaking on your own part. Your camera work is outstanding. However, there are two aspects that I find supremely frustrating. The first is that somehow the noisy and often drunken patrons far from you Are much louder than the chef who is explaining things to you. There is such a loud background, talking and laughter that it distracts from everything. Such elegant and beautiful food and preparation, yet with the noise of a school cafeteria with all the background noise. The second is that I am always left frustrated by not being able to identify all the items you are being served. And when the chef presents them and explains them to you, they are barely audible and unintelligible. If you could somehow find a more directional microphone to tune out the background noise, or at least tone it down, it would be an improvement. As it is, the people across the room are louder than the person directly in front of you. and though I’m sure your editing takes enough time already, it would be wonderful if you could put brief text on the screen to identify the items as they are explained by the chef. Aside from those two major annoyances I enjoy your videos very much.
Does anyone know what's in the bottle? Is it sunflower oil or just water? It seems the chef is using it to steam the ingredients, but also uses it a lot everywhere?
So, which 5 star hotel did you find in Kobe? I was there recently and the choice of hotels was terrible! I honestly couldn’t find anything that could even pass for a 4 star
I’ll never understand why the Japanese teppanyaki places insist on cooking such a fine steak like that :( no disrespect, but why not cooking it to temp, then let it rest, then cut and serve. Cutting it while it’s half cooked results in major loss of juices
Na ich würde dir raten mal so ein Lokal zu besuchen und ein Kobe -Steak zu verkosten. Dann ist auch klar warum diese Art nicht auf einem heißen Grill , mehr als 250° zubereitet wird.
Having seen some of his other videos, when the chef offers wasabi I feel like the yes was 'everything in the cup', not the careful serving actually given. Also, did anyone else think about saving the left-over truffle shavings to put on some of the main steak?
It all looks impressive but I am not sure that blow-torching even the finest cut to a lovely grey colour and only slightly caramelized would be good, I realize the fat content is super high and caramelizing it would be near impossible . The sauce may save it? I would prefer raw at that point.
It's hard to see all those living fresh vegetables and mushrooms, sliced up while alive, thrown on the grill while alive, or dropped in boiling water while alive, too. Yanked right out of the ground, screaming.
Looks delicious but the few mistakes are fairly big ones considering it's a 5 star. The pet peeve for me is not confirming the steaks are not all the way cut through, the others are more understandable.
I don't get why they didn't develop a crust on all sides. The pieces were also not cut cleanly. Noticed lots of sloppiness throughout the cooking process.
MMnn Not offense to the Chef ( even she got me worry several times ) but this is the Time to order Pizza next door. :) I worked cooking for over 29 years , the last 12 I was a Sous Chef / Head Chef. The food looks good but for some of us in the Trade, food does not impress us much anymore. that`s why I quit.
I love your videos and I am no stranger to hunting or killing things for food. But I don't like seeing that thing dying, I have to admit. I will never understand why anything has to be cooked alive.
You know, a lot of people say you also run the the Travel Thirsty channel, no idea if its true, but if so, maybe keep the animals being cooked alive for 2 minutes over there.
No chef in their right mind is going to cook that steak to medium at that thickness and quality. gtfo If you have the palate of a 12 year old, stop trying to eat like an adult and pretending you're entitled to. These comments are laughably pathetic.
The camera probably adds a lot of pressure for the chef, but when they make a mistake, and show the humanity of the situation it's heartwarming.
Thank you Aden, for sharing your trips with us! 🙏🏻
Makes me miss Japan! Some of the best food I ever had
Yeah well the way they're cooking you only going to get half the the rest of that is going down the drain
Probably one of the best bang for buck meals yet!
That meal cost 500 plus dollars. You only getting a fraction of the meal because the shift put all the flavorings down the drain
@@demonlittlehorn1949what do you mean by "the shift put all the flavoring down the drain"? Like, did the chef waste a lot of the seasoning? Just curious
@@demonlittlehorn1949 202 dollars total is stated in the description
I booked a dinner here on my recent trip to Japan with my family based on this video.
Thanks
It is Japan. If it is not still mooing or swimming at the table. It’s not edible
この人、新人ですね。頑張って下さい。美味しそう。
I think I have watched every single video on this channel at least once (and some probably more than a dozen). I have sooooo many questions for you. How about some kind of “Ask me anything”?
I noticed she is very heavy handed on the salt compared to most other chefs I see on this channel.
Yeah if that was pure salt... Damn lmao
excellent. Should make it taste good!
She was inexperienced I think. That or extremely nervous about the camera. There was a lot of food flying around places she did not intend but that will all come more natural with more time on the grill for her. It did look like a bit of seasoning overkill
Sounds good to me. More salt more better.
Yeah I cook so I can tell she put too much salt that it's a waste and she is a bit clumsy lol
This is my new favorite video from this channel!! Thanks Aden for sharing the experience!!! 🙌
jedi govna debilu!!!
鉄板焼で「グリル」使用は、初めて見ました。斬新（＾＾）
Hello,
Try the 2 restaurant at
The Kahala Hotel & Resort Yokohama.
For the Japanese you are alone in a little room. Perfect for filming!
Kobe beef, sushi style. That looks great.
Curious...is it good to cut the middle of the steak while cooking?
amazing video.. do u make a reservation far in advance for a place like that?
The chef's clumsy, always dropping things
Your videos are amazing as far as quality of video, and I like your format with no speaking on your own part. Your camera work is outstanding. However, there are two aspects that I find supremely frustrating. The first is that somehow the noisy and often drunken patrons far from you Are much louder than the chef who is explaining things to you. There is such a loud background, talking and laughter that it distracts from everything. Such elegant and beautiful food and preparation, yet with the noise of a school cafeteria with all the background noise. The second is that I am always left frustrated by not being able to identify all the items you are being served. And when the chef presents them and explains them to you, they are barely audible and unintelligible. If you could somehow find a more directional microphone to tune out the background noise, or at least tone it down, it would be an improvement. As it is, the people across the room are louder than the person directly in front of you. and though I’m sure your editing takes enough time already, it would be wonderful if you could put brief text on the screen to identify the items as they are explained by the chef. Aside from those two major annoyances I enjoy your videos very much.
Agreed. Though in the case of this video, it seems to be the chef at the other table doing the loud and incessant talking.
tl;dr I got a stick up my rear and have hard time focusing.
That guy talking the back is having a blast
Chef is an absolute genius ❤
Einstein’s a genius, this chef’s definitely not.
this chef was a novice... what are you even thinking,,,,she needs training ..she destroyed some of the food...
Agreed, chef's techniques and handling was impercise @MyBeaversUnit
Yummy. Instead of cleaning the grill, cook fried rice on the grill right after cooking the beef and abalone, the fried rice will be fabulous
Me: "this is not Medium!"
Cow: "MoOh? 🐮"
To be fair, these chefs are not use to people ordering waygu medium.
Outstanding!
Does anyone know what's in the bottle? Is it sunflower oil or just water? It seems the chef is using it to steam the ingredients, but also uses it a lot everywhere?
It's natural soft water.
I would like to go to Japan...
abalone nearly made a run for it
I'm sure the aroma from the blow torch adds a delightful flavour to the meat.
このシェフもっと上達して欲しい
I want this cooktop In my home; what’s it called?
I’m curious as well.
So, which 5 star hotel did you find in Kobe? I was there recently and the choice of hotels was terrible! I honestly couldn’t find anything that could even pass for a 4 star
Is it possible to get this well-done with a side of A1?
How do they heat these grills? Just curious.
im not sure but i think its a propane flame underneath. it looks like it creates a hot spot in one area.
Thank you for the information.
You all will go in Narak 🙏🏻🙏🏻
For your next videos: niagara falls (u.s). Rochester
Awsome that you show a living creature being grilled! Again.
My nose hairs grow faster every day! No matter how much I pluck them they come back!
That food does look amazing though.
i have the same nose hair problem!
have you found a solution?
The pet peeve for me is the loud cook and person at the other table,
I’ll never understand why the Japanese teppanyaki places insist on cooking such a fine steak like that :( no disrespect, but why not cooking it to temp, then let it rest, then cut and serve. Cutting it while it’s half cooked results in major loss of juices
So much fat it doesn't even matter.
Na ich würde dir raten mal so ein Lokal zu besuchen und ein Kobe -Steak zu verkosten. Dann ist auch klar warum diese Art nicht auf einem heißen Grill , mehr als 250° zubereitet wird.
Can Kobe or Wagyu steak be cooked well done?
NO
Hey Aden, can we switch lives for a year even though you would be getting the short end of the stick?
Chef must be nervous made a few mistakes with the tools and nearly dropped the beef twice still looks amazing though
Having seen some of his other videos, when the chef offers wasabi I feel like the yes was 'everything in the cup', not the careful serving actually given.
Also, did anyone else think about saving the left-over truffle shavings to put on some of the main steak?
Nothing says "fresh" like the abalone breathing at you
Love your videos. Sorry about the jelly haters.
Btw what was the best thing you ate at this place. Thr waygu sushi style looked pretty tasty
It all looks impressive but I am not sure that blow-torching even the finest cut to a lovely grey colour and only slightly caramelized would be good, I realize the fat content is super high and caramelizing it would be near impossible . The sauce may save it? I would prefer raw at that point.
what is the thing that is moving?!?!?
Abalone. Think big clam or muscle.
Ohh gosh stop being a sensitive pansy 🙄
i cant hear clearly what the chef said, so much wanna know what are those dishes exactly are, and the ingredients
What is the word for salt in Japan?
... and the word for less?
Magnificent!
What a nice restaurant!
I would have been starving after that meal. Seriously, can they spare the rice!
How much?
12:23 abalone almost got swept into the black hole
Yummers!
Super klasse 👍👍👍 Kanal.
I can't imagine the preparation being more efficient than it was. A lot of cooking made to look way too easy.
Wouldn't be japanese cuisine if something wasn't cooked alive
Am i the only one who feels a little bit sorry for the abalone?
Why? You think it feels pain😂😂😂
@@kikihayashi4365 Yes. Yes I do.
That’s funny, I was just thinking the same thing. :-)
I feel sorry for the cow as well !
Asian cuisine ,they will fillet a live fish😂😂😂
As much as I like abalone, it's hard to see the live ones when they're put onto the grill.
It's hard to see all those living fresh vegetables and mushrooms, sliced up while alive, thrown on the grill while alive, or dropped in boiling water while alive, too. Yanked right out of the ground, screaming.
最高の技術です！❤
muito bom!
All course 200$ or just the steak?
Yummy😋
I wish I had enough to live that way. Forever. hahahaha'
Looks delicious but the few mistakes are fairly big ones considering it's a 5 star. The pet peeve for me is not confirming the steaks are not all the way cut through, the others are more understandable.
nhìn rất ngon
First female teppanyaki chef i've ever seen
Always remember one says poor eat to avoid hunger, rich eat to show off their status
3 bites. Okay, that would be 459 thousand dollars please
😌🙏
got a little stressed out thinking the butter was going to melt over to the munchkin frying pan. whew
Kobe is still mooowing
timeframe 0:30
ya dinner is still moving
🤣🤣
wow!
$202 usd and only 1 glass of Red Wine ?
Si, con un vino che in italia compri a 12 euro a bottiglia🤫
holy moly that was alot of salt. my heart would hurt after eating that for real!
Nice raw steak , why did she turn on that teppan even 😂
enjoy your beef jerky steaks, peasant
That abalone must've been heavenly.
I’ve never tried abalone, what’s it like?
Looks like p ussy lol
I’ll have it medium…you’ll get it rare.
I don't get why they didn't develop a crust on all sides. The pieces were also not cut cleanly. Noticed lots of sloppiness throughout the cooking process.
Я думала только я заметила. С начало мясо укатилось, потом малюск чуть со стола не улител😁
no meoo the damn tbing is still alive
ミディアムって言ってるのにレアに近いミディアムレアですね
11:38 twisted world. First i had a awkward feeling when i saw the oyster. But it had a better life than 99% of the animals we eat every day.
for such a fancy place that's a dirty ass teppan
Medium?😮
Very nice meals for me 😂
that steak looks pretty rare to me. 😮
I just can't understand the theatre with the muzzles... What TF?
MMnn Not offense to the Chef ( even she got me worry several times ) but this is the Time to order Pizza next door. :) I worked cooking for over 29 years , the last 12 I was a Sous Chef / Head Chef.
The food looks good but for some of us in the Trade, food does not impress us much anymore.
that`s why I quit.
I love your videos and I am no stranger to hunting or killing things for food. But I don't like seeing that thing dying, I have to admit. I will never understand why anything has to be cooked alive.
Pansy 🙄
@@socallawrence Grow up little man.
Oh shut up.
Hmmm... Not French red?
👍👍👍👍👍👍
202美元能吃饱吗？
把所有的食材适当的切一切然后和最后的米饭放在一起炒应该很好吃，虽然还炒不到一小盘😂
You know, a lot of people say you also run the the Travel Thirsty channel, no idea if its true, but if so, maybe keep the animals being cooked alive for 2 minutes over there.
All that fuss for a piece of raw meat
I don't like hyper-cooking. 2:15
That avalon was cooking alive
👍😊❤
That’s not medium. It’s a good thing that’s a high quality piece of steak.
Worst chef lol
Lol yeah i hate to admit it but that was still mooing
This happens in every one of his videos. He orders medium/medium well/well done, and the steak comes back medium rare everytime.
No chef in their right mind is going to cook that steak to medium at that thickness and quality. gtfo
If you have the palate of a 12 year old, stop trying to eat like an adult and pretending you're entitled to. These comments are laughably pathetic.
It's opposite to what happened on my trip to Japan. I ordered medium, they gave me well done 😂
Uh rolling meat, dogeza for abalone, almost forgotten sauce, thrown out fried rice and some mistakes 🎉
🎉🎉🎉🎉🎉🎉
My American brain can’t handle the half cooked meat 😂😵💫