First of all it looks really tasty, I have no doubt about that, but what I like most about Japanese cooks is their pure work. They use their knives really professionally, enjoying themselves while cooking, as if they were doing art. They always wash and clean everything really polish, I enjoy watching them.
I love to watch professional sushi chefs at work. I feel as though I'm seeing an artist put their art to canvas. Each and every stroke of their blade is with precision and purpose. Absolutely beautiful.
Yeah watching something get beautifully butchered with a rice spatula somehow feels more acceptable than the dirty shithole fishmarket massacre videos lmao.
If they were professional chefs then they would not be laughing like children, but would be getting on with the job - their manager is not controlling them well.
glad to see our famous bald Chef again! this guy is really good! though some Japanese commentators deslike him for his modern and not so traditional culinary techniques i think he is creative , in my humble opinion you can always be classical style and/or you can also modernise or even fuse as long as you keep respect to all styles!
Probably because of the rice, I don't know how good his rice cooker is, but traditional chef usually don't use rice cooker because it will have crunch rice and overall quality is not very good.
I like him. he respects history, but doesn't turn away from modern conveniences, like a "steamer oven" or plastic wrap. But honstly, I love that deadly serious expression he gives when he's holding up the Abalone on the chopsticks, it's like "dude are even watching?! this is SERIOUS!"
It was 40 years ago when I had abalones like those in US. Back then US didn't consume abalones, not even knowing what they are. Asian hobbyist fishermen used to catch(practically grab'em off rocks) them CA beaches and sell them via black markets all over. I can never forget the heavenly taste I could buy from local Asian groceries. I am going Japan this year. Thank God! At Last!
Incredible and fascinating. Nothing goes to waste. The entire abalone and its organs are prepared for dining. As for the shells, perhaps those could be ground up for fertilizer and concrete. Abalone has always been an expensive seafood item, even when I was a child those decades ago. In the United States West Coast, harvesting abalone was heavily regulated then prohibited due to the overfishing. While not particularly popular in the U.S., the Japanese were only too happy to import as much abalone as the U.S. could ship.
Omg this reminded me when me and my cousin went to ihop. She ordered buffalo chicken tenders. They didn’t offer bbq ones so I asked if they could do that and the waitresses acted like the never hear of that before 🤣
I love the Chef!!! He's my favorite on the entire net. He is good at what he does. The best!I love to watch him. The looks he gets on his face. He can make all those critters look tasty!
Едят всё что движется! Работа шеф повара загляденье,любит свою работу. Он как художник,только с ножом.Нож действительно поразил своим размером и остротой.Это искусство,браво!
@jahnavi nath Forgive me but not everyone is gonna just eat plants, okay? And you are I'll mannered to suggest that he or she may not care or may not remember that a life was taken to get those 3 bites. He or she obviously knows that a life was taken. You aren't telling anyone something special. You are wasting everyone's time with your vegan or PETA bullshit. Don't watch videos involving life being taken if you are so fucking sensitive about it
Mainly gave it a like because of the Chef's face! Abalone or Paua in NZ tastes pretty good, prefer it withought sauce and cut into cubes freshly cooked from the sea.
Мне очень нравиться смотреть как работает повар , профессионально, с юмором. Очень нравиться этот повар, хочется попробовать блюда, которые он готовит.
@@elias8294 no. we eat them directly from the sea....rip it out of the shell, detach the guts, squish out the tooth (which I didnt see them do) and wallah....some nice sashimi...or you can throw in a pan with butter...yum. The Japanese spend way toomuch time washing away all the natural flavours, they do the same with Uni...or Kina as we call it.
I used to dive for Abs in Nor Cal when it was open. 10" or larger were giants, these ones are a different species but, they are tiny compared to the Red Abalone.
![Cleaver Restoration [Black Cleaver With Ebony Handle]](http://i.ytimg.com/vi/qoqfCg-qs3E/mqdefault.jpg)
Love this guy and all his facial expressions. By far my favorite when it comes to these videos.
Yeah. He is my favorite. Very good technique and he gives a good show.
First of all it looks really tasty, I have no doubt about that, but what I like most about Japanese cooks is their pure work. They use their knives really professionally, enjoying themselves while cooking, as if they were doing art. They always wash and clean everything really polish, I enjoy watching them.
Their cooking is an art!
Im agree with you
Makes me feel not so bad for being OCD
I love to watch professional sushi chefs at work. I feel as though I'm seeing an artist put their art to canvas. Each and every stroke of their blade is with precision and purpose. Absolutely beautiful.
Dude it's a fish getting butchered alive calm down.
FYI I'm not an animal activists
liver flavored rice
DISGUSTING
Yeah watching something get beautifully butchered with a rice spatula somehow feels more acceptable than the dirty shithole fishmarket massacre videos lmao.
If they were professional chefs then they would not be laughing like children, but would be getting on with the job - their manager is not controlling them well.
@@pabrennan6877 You don't need to be devoid of emotions to become a professional chef, chief.
14:25 sir that's not a knife, it's *sword*
No it's a katana
Sir, overall it's will KEEL 🙂
True
Cutting edge cooking👨🏻🍳👍
It’s name is “TINKO”.
This is going to be on the test!
glad to see our famous bald Chef again! this guy is really good! though some Japanese commentators deslike him for his modern and not so traditional culinary techniques i think he is creative , in my humble opinion you can always be classical style and/or you can also modernise or even fuse as long as you keep respect to all styles!
Probably because of the rice, I don't know how good his rice cooker is, but traditional chef usually don't use rice cooker because it will have crunch rice and overall quality is not very good.
adham hussein I’m not japanese. I’m asian tho. I can see why people would hate that but I think he’s still a neat chef.
I like him too, I'm not a gourmet, I can't even differentiate between very good rice and good rice so I won't mind :D
I like him. he respects history, but doesn't turn away from modern conveniences, like a "steamer oven" or plastic wrap. But honstly, I love that deadly serious expression he gives when he's holding up the Abalone on the chopsticks, it's like "dude are even watching?! this is SERIOUS!"
IRON CHEF!!! FUKUI-SAN?!!!
It was 40 years ago when I had abalones like those in US. Back then US didn't consume abalones, not even knowing what they are. Asian hobbyist fishermen used to catch(practically grab'em off rocks) them CA beaches and sell them via black markets all over. I can never forget the heavenly taste I could buy from local Asian groceries. I am going Japan this year. Thank God! At Last!
15:07 Can't tell if I'm being served or challenged...
I didn't stick around long enough to find out (scared)
XDXDXD
NEW CHALLENGER!!!
@Jason Yang Wtf it avtually tasets good
shokugeki!!
Incredible and fascinating. Nothing goes to waste. The entire abalone and its organs are prepared for dining. As for the shells, perhaps those could be ground up for fertilizer and concrete. Abalone has always been an expensive seafood item, even when I was a child those decades ago. In the United States West Coast, harvesting abalone was heavily regulated then prohibited due to the overfishing. While not particularly popular in the U.S., the Japanese were only too happy to import as much abalone as the U.S. could ship.
The shells are used to create 'mother of pearl' jewelry and decorations, or ground into a shimmering powder for use in art products and cosmetics.
After watching this, I recognize the shell as being a soap dish my parents used to have when I was a child.
Please keep coming back to this chef.
He's cool af.
4:15 if you know what I mean
Lol:v
Red Vanderbilt lol😂
What do you mean sir?? I really dont know... 😶😶😶
Wow man
Hey 😂😂
14:17 When not even the chef knows what he’s serving
Me when I open the refrigerator and dont know what I want
lol yeah he had that look "wtf is that sh*t ?!"
Omg this reminded me when me and my cousin went to ihop. She ordered buffalo chicken tenders. They didn’t offer bbq ones so I asked if they could do that and the waitresses acted like the never hear of that before 🤣
Hahahaha!!!
😄😄😄😄
Am I the only one wondering why he needed the sword of Gryffindor to cut that thing?
Trisha Kauffman because they cut in one smooth cut to prevent bruising the flesh.
Normal knife doesn't have enough length to cut it in one swoop
So that way they can say they worked harder than they really did and that's why it cost $75 for only 2 slices of an already small animal
Or why he used this big behind wooden bowl to stir up that lil Taste of rice
@@Jtworthy1 stick to your KFC.
Everyone talking about vaginas but that look he gave at 14:17 is terrifying 😂
This look like VAGINAS and the GEODUCK look like PENIS!! 🤭
Over used V....lol
LMAOO YES THAT LOOK HAD ME DYING!
@@kanaualeatorio3646 everyone know that geoduck look like a huge penis
I love the Chef!!! He's my favorite on the entire net. He is good at what he does. The best!I love to watch him. The looks he gets on his face. He can make all those critters look tasty!
Me too.
0:43 when you want to leave the bus, but there’s too many people
Ooohhh lol
Hahaha
😂😂
You're noobed
Holy- lmao
14:16 that face
Dont forget that bowtie!
15:07
😂
Jeffrey Ho That is service!lol
gotta love that chef
So nice to see a chef so clean and precise with his cooking and handling of food. Even though I would never in a million years eat one
why?
@@prettylychee4670 Many reason:
1.allergic
2.hate seafood
3.disgusting
a German in Tokio : i am hungry
Japanese Cook : here's my Katana Sword
so funny 😕😕😕
The German: *sweating*sir, sir! I just ....
Japanese cook: slice open the live abalone
Chef has "EXCELLENT" culinary skills and those knives/sword are extremely SHARP!! 🔪🗡😄👏🏾👏🏾👏🏾👌🏾👍🏾❤💯
4 abalones when serve only 2 slice 😎
8
And its expensive
Wow! a lot of a live fish and seafoods. Very delicious. Thanks for sharing my friend
My dirty mind 😂😂😂
No.. That doesn't look like that 😅😅
😂 same
@@josephnevin doesn't look like what, hm?
😂wtf
😂😂
I love the faces he makes tho 😂😂❤❤
Едят всё что движется! Работа шеф повара загляденье,любит свою работу. Он как художник,только с ножом.Нож действительно поразил своим размером и остротой.Это искусство,браво!
All that preparation for just three bites?? Demm
Fr fr!
@jahnavi nath shut up
@jahnavi nath Forgive me but not everyone is gonna just eat plants, okay? And you are I'll mannered to suggest that he or she may not care or may not remember that a life was taken to get those 3 bites. He or she obviously knows that a life was taken. You aren't telling anyone something special. You are wasting everyone's time with your vegan or PETA bullshit. Don't watch videos involving life being taken if you are so fucking sensitive about it
Force vegetarian=idiot
The more finesse they show the more you pay. It's all about the money 😂
4:11 must feel good
You had a dirty mind huhh
0:42
I imagined what would happen if they all puffed themselves up at the same time and started giggling.
You're noob
I waited for some two slices,😅 what happened to the other abalones?
😭😭😭😭
Probably served to other customers or made into other dish
The care and finesse the person is putting in the knife work is amazing.....
すごく手間と時間をかけてアワビを安全に美味しく提供してくれて、、、た、大将⁉️🤣いきなりの顔芸🤣かわいい
コメ欄の外国人の方達は想像力が豊かな様で……
どこにでも出現する俗な少佐殿 アワビであれを連想するのは万国共通だったのか...w
日本料理において祝い事などで使われる貝類は性器を表しているという歴史があるのであながち間違いではないかも。
HAHAHA love the chef's expression 🤣🤣 So funny..
Mainly gave it a like because of the Chef's face!
Abalone or Paua in NZ tastes pretty good, prefer it withought sauce and cut into cubes freshly cooked from the sea.
14:16
ボケてるのかマジなのか
Very fresh and big abalone, 3:50 water no hot ?
Yeah ok. You keep those two slices and give me the rest!🤔
🤣
😏
🤓
Hahahahah
It doesnt go to waste.
Why he is angry when he is showing his foods?!
Every time he looks to the camera,he makes his face angry....
😀
15:20 LIKE JELLY
Mashrooms
My account : 014 BCA ,0030768809 MARIA HESTINA, TRANFER FOR ME IDR,8JUTA
4:15 my wife likes that
AHAHAHAHAHAHAHHA
日本人の俺でも意味わかって草
Hahahahahaha
Haha :)))
LmFAO,.,., every woman loves it
They remind me of something I just can’t put my finger on it lol 😂
Well this reminded me of something that a person CAN put a finger on...
Or in?
Lol
@@mattrivera156 It migth bite:)
@@aliaguerin1266 realll deadly one so to speak😂
*4 Abalones gets picked*
The others : ._. thank jesus
It is illegal to take abalone from the ocean. Numbers of abalone are now at critically low levels because of over-exploitation.
lol who cares
@@martmccars166???
If I ever go to Japan, his restaurant would be on my list! 😋🤤
I agree.
Is it me or DID THAT DUDE SLICE TI WITH A SHORT SWORD OF SOME KIND ?!
I love the chef and his facial expressions 🤣❤️
Мне очень нравиться смотреть как работает повар , профессионально, с юмором. Очень нравиться этот повар, хочется попробовать блюда, которые он готовит.
14:15 Nothing beats a yakuza chef stare LOL
Can’t cook abalone before changing containers 30 times.
Why? if I may ask.
@@DragonQueenThalatte they are slimy so he's washing off the slime
@@elias8294 no. we eat them directly from the sea....rip it out of the shell, detach the guts, squish out the tooth (which I didnt see them do) and wallah....some nice sashimi...or you can throw in a pan with butter...yum. The Japanese spend way toomuch time washing away all the natural flavours, they do the same with Uni...or Kina as we call it.
@@jellybee68 and wallah ??? lmaooo
@@dask7428 people say wallah
But its actually... *Voila*
*Netflix: you still there?*
*me with someone’s daughter* 4:16
So many metaphors I'd like to use, so few I can use publicly
Same 😞
Two slices? Id go for ramen
_I believe Achoo is gonna take the rest home and fix himself A-bolone Sammich. 0.o_
@Valerie Shih no man they have an abalone farm
Those abalones look so delicious. They must be worth a small fortune, being so big.
My mom seeing me watching an abalone getting killed at 3am
Me: 👁👄👁
My mom: 14:17
Haha his eyes 😆😆😆
0:43 LMAOOOOooo that pufferfish trying to get out 😂😂😂😂😂
That is my favorite sushi chef. Does he have a RUclips channel? What is his name?
14:16 Hes looking at you with Madness
Todos os dias antes de dormir, tenho que ver como um alien se transforma em algo apetitoso
Hauhauahuajau estou aqui agora vendo esse alien servido em duas fucking fatias antes de dormir 😂😂
@@Simone-cu9sp é um caminho sem volta acompanhar esse canal kkkkk
@@papoedc sim, já viciei total kkkkkkkkkk
Até agora eu não entendi oq é isso kkkkk
Как чисто и аккуратно вы готовите свои вкусняшки! А подача блюд это вообще вызывает восхищение, я бы с удовольствием у вас покушала! 😋🥰
Хуясе, бояре, кушают они...
I love that they have a special tool for popping those suckers off the wall lmao
The knife is so sharp, I wonder how they can make it that sharp
They use a wet stone
Wet stone with different grade
They sharpen it.
They’re japonese, what did you expected.
That knife started out longer .... Years of sharpening ....
I had abalone before in Hong Kong in a restaurant and it was amazing. It’s not cheap, but it’s a delicacy and very tasty.
14:17 that guy's face!
7:13 日本人對鮑魚的處理可真有一套~
I always wondered where these shells came from
my people use them to put burned sage in and purify anything
Am I the only one who noticed that those abalone still move after being soaked on hot water?
Yes u r the only one... Rip🤣😂
Nope u weren't the only one 😭 💀
Wah ini makanan enak ni.. pertama makan di rumah teman langsung ketagihan..
I thought plastic film cannot be heated
It can. But to a certain degree and amount of time
There are heat-resistant varieties. A restaurant supplier might carry it.
14:17
急にそういうのやめろや
笑ったわ
че ты там накалякал?
that face , feels
@@Корвус-у2м что-то там про мамку свою
コメ欄日本人いなくて草
LMAO me too
14:17 best part of the video
1:52 blue waffles.
I used to dive for Abs in Nor Cal when it was open. 10" or larger were giants, these ones are a different species but, they are tiny compared to the Red Abalone.
Two slices? I don't think so 😂
Some of them are still moving after getting torn off their shells.
Are they actually still alive in huge pain and slowly dying? Or is it just nerves?
Why does it matter? They keep them alive as long as possible so the meat stays fresh.
maneiro foi a cara do japones ás 14:17 do video ele tá tipo:"voce vai mesmo comer esta porra???"
KKKKKKKKKK berro
KKKKKKKKKKKKKJJK
lmao
credo kkk
Como preparar um Alien com arroz,srsrsrsr
Uma delisia 👌🏻
Kkkkkkkk
Never tried abalone but that texture looks tasty.. how does it taste?
I love this gangster chef 👍
Yakuza sushi bae is back!!!!
I love this nickname and I fully embrace it
Such an interesting looking creature.
Imagine someone on this world had the idea to open this strange thing cut of this strange grenn Traiangle and said: let's eat this
Этот шеф бесподобен, особенно выражение его лица.
The type of thing that tastes good but you never want to see it prepared
I mean,damn... You KNOW the first guy who ate this had to be pretty hungry...
You should know, it's very delicious when prepared the right way
Young Japanese! When will such a service appear in Russia? We only sell shrimp and fish for a great price!
14:16 his face haha :)
what is the name of this chef? Please say! He gives me the greatest delight!
I love that knife, or sword whatever it is.
Am I the only one that find Abalone shells beautiful?
Use expensive abalone sparingly. luxury. want to eat
和食の技術チャンネル
Me too
Who needs to use it sparingly if you’re a RUclipsr that makes more money than your “average joe”?😂
Um bagulho desse tamanho pra comer so 2 fatias....?????????
@@filhosdorei1961 maneiro foi a cara do japones ás 14:17 do video ele tá tipo:"voce vai mesmo comer esta porra???"
If we meet aliens they will look like this.
So the other slices chef ate himself 😂
It takes 20 years of training to learn how to cut the guts out of a clam. Respect from MAINE USA
これが日本の寿司屋だと思われてしまうのか…
鮪屋 さいとう ってところがトップ水準のお寿司屋さんだと思います。
Hola
Luv this guy with bow tie! And I always thought abalone was tough, it sure looks fantastic here
Clean, and delicious
What a gorgeous knife 🔪
only Gohan with shoyu made me happy
シャリ切ダメです。確かitukouに出てた九州寿司屋ですね。仕事が雑ですね。行きたくないです。
IKKO さんですね？
行かなくて良いんじゃないでしょうか。好き好きですからね。
14:47 but how , so sharp that knife he cutting that snail like jelly so easy
It's *sword* look how long it is
@@Roon_mubaraq lmfao
It looks so tender and delicious😋