I am Korean. In Korea, there are many places that make simple and quick food to save a lot of money, but Japanese food seems to have sincerity and pride. Korean businessmen should reflect on themselves.
I admire his dedication and hardwork. This guy really has a passion for what he is doing, and really shows in cooking and his interaction with his customers. 😊
Один нож для всего... тут же сырую курицу резал им и им же готовую стругает + одна доска для разделки сырых и готовых блюд + руки не мытые.... ппц..Ресторан друг сальманелы
И готовую курицу кладёт прямо к тряпке, которой доску протирал) Эх, избаловали нас правилами санитарии... А дядька судя по всему уже много лет так готовит и много людей через его заведение прошло.
@@BlasterKronos Вы не видели что творится в элитных ресторанах на кухнях, там еще больше антисанитарии. И официанты лазят в тарелки с готовой едой посетителей грязными руками утаскивая от туда еду :)
I lived 5 years just a short walk up the hill from this place. A tiny hole in the wall hidden on a short alley. I never knew it was there till Bourdain’s show. A great place and this kind man a delight to be served by and chat with. Alas, he retired a few years ago.
Like others I'm curious about food safety here. Even if we assume all chickens in Japan are safe to eat raw (which is not necessarily the case), let's compare that to beef in the west. In a lot of western countries it's common to eat raw or undercooked beef, but you'd still NEVER see a chef transfer a cooked steak back to a cutting board used for raw beef. The chef and staff here are obviously skilled and conscientious, so it's clearly a choice (and not ignorance or negligence) that they are disregarding cross-contamination procedures. I wonder how Japanese food safety regulations view this?
I totally agree with you. In Greece it is a rule, (even if chickens are always checked before placing on the market), you never use the same tools-knifes or cutting board for raw and cooked chicken as well as never serving the cooked food with bare hands!
@its_clean trying to show up ? Everything is safe. No need to alarm anyone. U are such a douche. Because is not into the us is bad handling? Get a life.
ебать вы душные,дед там уже эту курицу уже пол века жарит поди...не думаю что если бы каждый третий клиент срался у него был бы столь внушительный стаж.
I'm trying it. I understand that cross contamination can be problematic. However, I'm also aware that Japan's poultry isn't limited to the same standards as in the U.S. In Japan, they take care to raise their chickens under stricter sanitary conditions. They can even consume raw chicken.
Agreed. The cages stacked where they poop on each other = you have to be extremely careful with raw prep / cross-contam. JP there's chicken sashimi lol
I see a lot of comments about touching raw and then cooked chicken and I think I can offer some insight. Firstly: There are cuts in the video from angle to angle where hands could be washed off camera (and most likely are). Second: This is Japan, where fresh raw chicken is sometimes even served raw because of the world's best sanitary standards in chicken farms. Salmonella and other dangerous bacteria are almost unheard of in high quality Japanese chicken. Hope I could explain this well for some of you 😊
Пересмотрит ещё раз. Там чётко видно, что обрезок видео нет. Одним кадром показывают как он одним ножом режет сырую и готовую курицу на одной доске. И руки не вытирает. Это тоже видно, когда он порезал курицу и сразу берётся руками за готовые куски и переворачивает их.
Tengo mis dudas .... el pollo cocido esta contaminado, toma el pollo crudo y luego el cocido, sirve platos usando el mismo trapo y sin lavar manos entre uno y otro, uno que otro puede salir enfermo jeje
It looks absolutely delicious, but I wonder how they approach avoiding cross-contamination? I'm sure they are using chickens kept in much better conditions, but even so…
понятное дело, аутентично и все такое... Но после сырой курицы нельзя руками трогать другие продукты. В курице очень опасные бактерии могут быть. Сальмонелла , например
@@Lala_JP, может и так. Но я даже дома, когда разделываю сырую курицу, я не касаюсь этими руками и ножом другой еды. Это опасно. Руки надо мыть и курицу термически обрабатывать. Сырые яйца я могу есть, если они домашние от проверенных хозяев курицы. Это очень вкусно. Я их просто пью по 4 штуки за раз
This place sells chicken sashimi, raw chicken. That’s how fresh and pure these chicken are. Western dunbasses who don’t know are the ones making these comments you see below. The world is a big and interesting place, can’t understand it watching RUclips all day!
After watching . I think through that way is to use salt with meat for grilling is the best health way . After done grilling you could use sauces to taste. Just only salt when processing the fire or hot is better more other flavors
Jane was my hope during the ‘bear summer’s last year. I did so many mistakes but also learned from it, and of course she is also my number source when it comes to crypto and TA.
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@@jakeMontejo3272Poultry is still a high risk meat no matter the antibiotics that are used in Japan. The man is clearly refusing to wash his hands before he handles the cooked meat, he’s resting the knife he used to cut the cooked chicken on the raw cutting board. All of these things are a major no no even in European countries that have food standards as strict as those in Japan.
When you Grill chicken it’s all in the timing, and the texture, and color there’s a lot more than grilling your chicken texture color,tastes,and having a understanding and love to do the job right.
отличное место что бы перекусить Заметил на открытом огне вседа вкуснее получается мб потому что не равномерно как на сковородке или духовке готовится Навернека у него соль и сахар залог успеха...
You only get Salmonella from cross contamination if the germs are there to begin with. As long as the chicken was butchered fresh, and cooked promptly, then there is no chance for any Salmonella to grow.
what cooking skills? The cutting part is excellent skills but the cooking is very basic here. seasoned the chicken with salt and placed it on a grill. Nothing more
for anyone concern with how he handle raw meat, i mean its japan, the food safety standards is leagues above other countries, dont put then in the same standard in your home country
Ain't no way in hell I'm eating there. This dude has been handling raw chicken and touching everything. Knifes, surfaces, cooked meat, everything. If this was the USA, this restaurant would be shut down by the state faster than you can say damn. So unsanitary.
I definitely recommend a nice small local japanese yakitori shop, rare yakitori, chicken sashimi it's really delicious. If they have on the menu it means they guarantee your safety kinda of deal, food poisoning here is dealt very seriously.
May be he knows something, but I am sure his clients are completely unsuspecting !!! I'm sure they'll figure it out when they're in the hospital with salmonella !!!
I really hope that the trimmed pieces of chicken that he puts down are in the freezer, not in the trash can. whole paws, damn it, count half a chicken!!
Красиво конечно...но с точки зрения пищевой безопасности..... работник хватает руками и сырой продукт и термически обработанный. Есть шанс переноса патогенов и отравления
Вообще ничего особенного. Любой сможет так приготовить. А на одном столе разделывать сырой продукт и потом на эту же поверхность класть уже готовый - так даже я не делаю
This was a great video. I felt like I was there.
Once you’ve bulk bought chicken…this guy brings tears of both joy and despair to my eyes.
The sectioning of the chicken is amazing. . Enjoyed watching, thank you.
I am Korean. In Korea, there are many places that make simple and quick food to save a lot of money, but Japanese food seems to have sincerity and pride. Korean businessmen should reflect on themselves.
I admire his dedication and hardwork. This guy really has a passion for what he is doing, and really shows in cooking and his interaction with his customers. 😊
I've learned several things dismantling a chicken by watching this master.
ARIGATO!
Один нож для всего... тут же сырую курицу резал им и им же готовую стругает + одна доска для разделки сырых и готовых блюд + руки не мытые.... ппц..Ресторан друг сальманелы
А то что кухня открытая, вас не смущает?)))) и доски с ножом там две)))))
И готовую курицу кладёт прямо к тряпке, которой доску протирал) Эх, избаловали нас правилами санитарии... А дядька судя по всему уже много лет так готовит и много людей через его заведение прошло.
@@BlasterKronos Вы не видели что творится в элитных ресторанах на кухнях, там еще больше антисанитарии. И официанты лазят в тарелки с готовой едой посетителей грязными руками утаскивая от туда еду :)
@@cradle785а где вторая доска???
@@cradle785правильно говорят, все режет на одной доске, вторая там в дали для помощницы
Love how he goes from the raw chicken straight to the cooked chicken
I had exactly the same feeling watching him work
The preparation of the chicken is excellent!!
Какое мастерство, меня удивил и очень вкусно готовит наверно ❤❤❤❤❤
He was featured on one of Anthony Bourdain’s shows…it was awesome…he’s a master
I lived 5 years just a short walk up the hill from this place. A tiny hole in the wall hidden on a short alley. I never knew it was there till Bourdain’s show. A great place and this kind man a delight to be served by and chat with. Alas, he retired a few years ago.
鳥を捌いてるようにしか見えないのに、綺麗に切り出された瞬間からもも肉、むね肉、あ、ささみだ って分かるのおもしろい
Like others I'm curious about food safety here. Even if we assume all chickens in Japan are safe to eat raw (which is not necessarily the case), let's compare that to beef in the west. In a lot of western countries it's common to eat raw or undercooked beef, but you'd still NEVER see a chef transfer a cooked steak back to a cutting board used for raw beef.
The chef and staff here are obviously skilled and conscientious, so it's clearly a choice (and not ignorance or negligence) that they are disregarding cross-contamination procedures. I wonder how Japanese food safety regulations view this?
Still he had the white cutting board for cooked chicken. What most contaminated there were his hands.
Then dont eat shit like yakitoris or any bbq at all in Japan if you goobers are worried about that shit.
I totally agree with you. In Greece it is a rule, (even if chickens are always checked before placing on the market), you never use the same tools-knifes or cutting board for raw and cooked chicken as well as never serving the cooked food with bare hands!
@its_clean trying to show up ? Everything is safe. No need to alarm anyone. U are such a douche. Because is not into the us is bad handling? Get a life.
มือจับมั่วไปหมด
❤ look so delicious😮 Not all yakitori restaurants in Japan use
Повар и не думает каждый раз мыть руки, когда работает с готовым и сырым мясом курицы.
ну, не везде же ерундой занимаются
Действительно. А впрочем, зачем их мыть если каждый раз новые буряты приходят? Все хорошо.
映像ではカットされてるだけで洗ったり除菌してると思うよw
食中毒が出てないのが証拠w
あなた方の国より衛生管理などの基準は高いので✋
@@Lala_JP
恥ずかしいよ、やめな
ебать вы душные,дед там уже эту курицу уже пол века жарит поди...не думаю что если бы каждый третий клиент срался у него был бы столь внушительный стаж.
Que maestria, e o resultado inacreditável.
Parabéns pelo excelente trabalho!
This way looks way better to minimize the loss of meat what a skill
I'm trying it. I understand that cross contamination can be problematic. However, I'm also aware that Japan's poultry isn't limited to the same standards as in the U.S. In Japan, they take care to raise their chickens under stricter sanitary conditions. They can even consume raw chicken.
Agreed. The cages stacked where they poop on each other = you have to be extremely careful with raw prep / cross-contam. JP there's chicken sashimi lol
I wondered the exact same thing. He went from handling raw chicken to plating cooked chicken without even wiping his hands. 😮
This restaurant isn't too clean I assume... chef needs to wash his hands and boards etc ..
maybe they edited out the sanitizing, it's inconceivable he didn't sanitize@@ballistic350
Hygienist much? You lot probably indulge in street food anyways.
yes that's true, otherwise, you'll get bacteria
The video literally skips... Probably washed it between the bits it skips tbf....
07:25
我很好奇!!
原本在切生食的手與刀..
馬上拿來切拿熟食..
這樣OK?!
그러네...ㅋㅋ
문제가 있을꺼 같긴한데..ㅋㅋㅋ
Grilled chicken with simple marinated & cold beer, perfect night snack
Are you Japanese?
I see a lot of comments about touching raw and then cooked chicken and I think I can offer some insight.
Firstly: There are cuts in the video from angle to angle where hands could be washed off camera (and most likely are).
Second: This is Japan, where fresh raw chicken is sometimes even served raw because of the world's best sanitary standards in chicken farms. Salmonella and other dangerous bacteria are almost unheard of in high quality Japanese chicken.
Hope I could explain this well for some of you 😊
Пересмотрит ещё раз. Там чётко видно, что обрезок видео нет. Одним кадром показывают как он одним ножом режет сырую и готовую курицу на одной доске. И руки не вытирает. Это тоже видно, когда он порезал курицу и сразу берётся руками за готовые куски и переворачивает их.
Love the butchering technique, not a fan of the raw chicken cross contamination.
Cross contamination is the least of your worries in Japan, they're not like India.
Yeah just like the bourdain episode it won’t get you sick if it’s fresh
uhhyeah the cross containmination is really bad here.
Unsanitary food is the least of your worries in Japan. Very clean and healthy. Get educated before assuming dumb stuff.
good skills❤ look so delicious😮
Tengo mis dudas .... el pollo cocido esta contaminado, toma el pollo crudo y luego el cocido, sirve platos usando el mismo trapo y sin lavar manos entre uno y otro, uno que otro puede salir enfermo jeje
how a master chef does his thing.
Def and not wash hands and boards lol
@@ballistic350 it's up to the cook.
@pomodoro2c actually, it's up to the law. One legit health infection and he will be closed for a while.
@@chriskim5535 ok glove,ok hat and a lot of things in one day in Tokyo
Japan food number1 in the world!
Very beautiful 😊👍
It looks absolutely delicious, but I wonder how they approach avoiding cross-contamination? I'm sure they are using chickens kept in much better conditions, but even so…
Surely he's efficient, but yeah have the same nitpick
Stop watching at first cross
They cook everything that’s why, pretty sure it’s all killed off after cooking
😮 um...😢
@@EeAwPeb123 Confident until someone dies from food poisonning…
私が個人的に食べる分には気にならないが、余程この店に通ってる(知ってる)人以外とは正直行けない店ですね。
手を拭いている場面を編集で削除してるのかは分かりませんが、生肉を切ったまな板に焼き上がりを置いたり、生肉を触った手でそのまま焼き上がりを触っているように見えてしまいます。
勿論、動画にされるくらいですからそれなりに営業を続けられる位には衛生管理もしっかりされているのでしょうが、少々不安に思う方もいそうな映像でした。
понятное дело, аутентично и все такое... Но после сырой курицы нельзя руками трогать другие продукты. В курице очень опасные бактерии могут быть. Сальмонелла , например
日本と海外の衛生管理のレベルの違い
自国を基準で考えてもらっては困る
わかりやすい例えで言うとあなたの国の卵は生卵で食べれますか？
卵黄卵白に触れてなくても食べれないはず。
@@Lala_JP, может и так. Но я даже дома, когда разделываю сырую курицу, я не касаюсь этими руками и ножом другой еды. Это опасно. Руки надо мыть и курицу термически обрабатывать. Сырые яйца я могу есть, если они домашние от проверенных хозяев курицы. Это очень вкусно. Я их просто пью по 4 штуки за раз
один стол для сырого мяса и готовой продукции а еще нация гурманов тоска
@@Lala_JPいやいくら日本でも生肉と調理肉を同じ手で触るのは危険だよ。焼肉屋で肉を焼く用のトングと取り分ける用のトングが違うのはそういう事。
@@kokodaketoroтолько вот он руками всё делал, а не щипцами.
готовится завораживающе, но насчет вкусовых качеств большие сомнения, особенно желудки печень. курица точно норм
Flipping the meat on the grill barehanded while cutting raw chicken is wild!! 😂 I'm dead, literally 💀💀
This place sells chicken sashimi, raw chicken. That’s how fresh and pure these chicken are. Western dunbasses who don’t know are the ones making these comments you see below. The world is a big and interesting place, can’t understand it watching RUclips all day!
After watching . I think through that way is to use salt with meat for grilling is the best health way . After done grilling you could use sauces to taste. Just only salt when processing the fire or hot is better more other flavors
A master in disguise 🥸
一匹まるごと捌くスキルを見せるのはいいけど、生肉と料理が一緒になるのは
英語コメントと同じくちょっと嫌だな
always good to see the oysters being left on the thigh, a sign of a true master
海外の方から衛生面の指摘が絶えませんが
確かにこれでは細菌感染など万が一を防げないと思います
何か起こってからでは遅いのではないでしょうか？
何かが起こっても現状法令違反ではないから…
@@insight2035
そうなのですか？
カンピロバクターは65度1分の加熱で死滅すると言われてますので問題無いかと😅
焼き鳥の持ち手の部分火元に入っているので…
あまりこの様な言い方したく無いですが水道水も飲めない生卵も食べられない国の方々に衛生面の事言われても😂
@@福正之 鳥刺しとか鳥のたたきとか規制・管理する法律ないのよ どこでも出してるでしょ
@@そんなヒロシ-y4m 水道水飲まない、生卵食べないのは衛生意識が高いからですねｗ 海外いったことなさそう
Top chef skills!!❤❤❤
Антисанитария высшего уровня, ещё и на открытой кухне 😮. Не стесняясь,с гордостью травит людей. Неужели в Японии это нормально?
我剛剛有沒有看錯啊?他把熟食放在切生肉的占板上?這樣不會食物中毒?
你看錯了 他熟食板是白色
Thank you for the very nice video about Japanese Grilled Chicken Master 👍
Ol boy is a UNIT breaking that chicken down
Where was this? Looks delicious :p
Pisinyisaunya chef emg beda😮😮
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It looks very good.
Chicken seasoned with minimal salt, aand raw chicken cross contamination EVERYWHERE.
I understand he has to work fast but im good on all that.
Go eat burgers.
Chicken can be eaten pink in Japan, their chickens and the standard is higher than any other country.
@@jakeMontejo3272Poultry is still a high risk meat no matter the antibiotics that are used in Japan. The man is clearly refusing to wash his hands before he handles the cooked meat, he’s resting the knife he used to cut the cooked chicken on the raw cutting board. All of these things are a major no no even in European countries that have food standards as strict as those in Japan.
That's awesome! Congratulations! 👏👏👏
When you Grill chicken it’s all in the timing, and the texture, and color there’s a lot more than grilling your chicken texture color,tastes,and having a understanding and love to do the job right.
請問這是哪一間店呢?
отличное место что бы перекусить Заметил на открытом огне вседа вкуснее получается мб потому что не равномерно как на сковородке или духовке готовится Навернека у него соль и сахар залог успеха...
особенно когда на одном столе и сырое мясо и готовое режут да и как мангальщик он ни какой видно по движениям
What breed of chicken is this? It looks like the meat is quite firm.
Nice job. But I think I have salmonella from all the cross contamination 😢
You only get Salmonella from cross contamination if the germs are there to begin with. As long as the chicken was butchered fresh, and cooked promptly, then there is no chance for any Salmonella to grow.
Definitely far more chance of getting salmonella in your country than in Japan
Butchery skills are amazing
He has brilliant cutting skills 😮😮
Cooking skills are amazing, however cross contamination is a concern, hands, boards, tools, towel 😮
bowels
I nearly lost my mind when I saw him handle raw chicken with his hands and then grabbing the COOKED chicken with the same hands
衛生管理されてる
レベルが違うんだよ笑
what cooking skills? The cutting part is excellent skills but the cooking is very basic here. seasoned the chicken with salt and placed it on a grill. Nothing more
They must love this place. This is the second time they shot in this restaurant.
Here in the US, I would probably use a band saw for them chickens
this cutting alone takes 2 years to reproduce... great skill
WE ALL KNOW THE TASTE OF A CHICKEN THAT HAS NO SEASONING OR SAUCE TO DEEP IT . WE ARE JUST AMAZE HOW HE SECTION/CUT THE CHICKEN ~! VERY DETAILED
Turkish chef super,this chef dont super.
Wonderful cooking skills
i found this restaurant for a long time and never found the name of it, i really want to try this, can anyone help
touchin the cooked chicken with his raw chicken fingers...... no thank you
that chicken skin dude *drools*
The Japanese do the best skewer chicken. Although the Chinese do the best whole poached chicken
7:20 7:24 is that are same knife?
إيه العك ده؟ تعالوا مصر شوفوا بنتبل و نشوى الفراخ إزاى.
What is the name of the shop or address or location?
For some reason I really trust the Japanese in the kitchen!!
for anyone concern with how he handle raw meat, i mean its japan, the food safety standards is leagues above other countries, dont put then in the same standard in your home country
Bad thing. You should not touch a cooked chicken and raw at same time. Unless your cooking for yourself.
If I am not mistaken, this is Toriki restaurant in Tokyo (Shinegawa city), which Anthony Bourdain visited many moons ago (perhaps circa 15 years)
What spice do they put on the chicken when its done at the table? 14:08
shichimi
Amazing cross contamination tutorial. But still looks very tasty
Ain't no way in hell I'm eating there. This dude has been handling raw chicken and touching everything. Knifes, surfaces, cooked meat, everything. If this was the USA, this restaurant would be shut down by the state faster than you can say damn. So unsanitary.
The food is very appetizing
這生熟食沒分開？
I definitely recommend a nice small local japanese yakitori shop, rare yakitori, chicken sashimi it's really delicious.
If they have on the menu it means they guarantee your safety kinda of deal, food poisoning here is dealt very seriously.
..you cant guarantee someone's safety with raw chicken wtf
@@salsinatorsalsa So you say, but still does not change the fact a lot people eat it and they are still alive and well... lol
@@salsinatorsalsa not outside of Japan, no
what's the name of the restaurant?
Excellent knife skills!!!
I don’t handle cooked chicken with raw chicken on my fingers.
Maybe he knows something about the birds he uses.
Greetings from the USA
You can eat chicken raw in JP. Salmonella is not an issue, unlike the western part or the world. They even have chicken sashimi dishes.
May be he knows something, but I am sure his clients are completely unsuspecting !!! I'm sure they'll figure it out when they're in the hospital with salmonella !!!
"Man that cameraman sure is Hungry"
I really hope that the trimmed pieces of chicken that he puts down are in the freezer, not in the trash can. whole paws, damn it, count half a chicken!!
You're good at chickens! good skills
진짜 장인이다.. 저런식이면 닭 한마리에 얼마를 받아야 하나? 이제 우리나라엔 애초에 저런 사이즈의 닭도 없는데..
Ожидал большего...Название ролика "Мастер,якитори курица"....
Тупо жареное филе птицы на электрогриле...
Уровень школьника...
Эммммм....а "мастерство " где!?
Боже....🤦
Handling raw to cooked chicken with the same pair of hands? E.coli in the making!
Clearly you've never heard chickens and how they are bred in japan
Welcome to Japan, no e.coli nor salmonella we eat raw eggs without giving a second thought. Just don't try this at your home country
Clearly you dont know shit about sanitation in Japan, you might as well live in India if you want E.coli on your system then, fucking moron.
Not for weak ass stomachs like you
Here's the US Health Department thinking they know more than another country even though the US is the unhealthiest country in the world.
Not impressed with the chicken but oh man his knife skills he is a master on deboning that chicken.
Good project 🎉🎉🎉
cross contamination galore
Красиво конечно...но с точки зрения пищевой безопасности..... работник хватает руками и сырой продукт и термически обработанный. Есть шанс переноса патогенов и отравления
Chef ✅ Artist ✅✅
I had no idea you could cut a chicken like that
Great!
Looks delicious - except for the gizzards. Gizzards are like little chunks of car tires. 🙂
Вообще ничего особенного. Любой сможет так приготовить. А на одном столе разделывать сырой продукт и потом на эту же поверхность класть уже готовый - так даже я не делаю
我只想知道，他又拿生食又拿熟食有洗手嗎
反正你也吃不著 別想了 都是白日夢而已
@@rayyen927 你說的對