This place is wonderful. This restaurant does not blindly follow yakiniku fashion, which currently seems to be what is imagined to be Korean BBQ, with beef in everything. Instead of some kind of yukke and gochujang as an appetizer, here uni and tripe, at least more Japanese. A wonderful wanmono, clear broth, not a hint of beef. Shime of kishimen noodles with a restrained if Nagoya-dark sauce, again no beef. They have tried to incorporate yakiniku into Japanese cuisine, rather than serving up an imitation. Also, I was immediately impressed by the young lad's knife skills. Must be in his 20s. People talk about sushi chefs and how their skill affects the texture and taste of the food. I saw for the first time how this idea relates to meat cookery. The meat was cut very precisely, then sliced by the server. The last time I had yakiniku in Japan, the meat was cut sometimes with shreds hanging off, then guests cut the pieces with scissors. To make an analogy with woodworking, if you try and cut a piece with ragged edges, it will continue to disobey your saw or knife and break off in random ways, until you succeed in getting a clean edge. A badly cut piece of meat will disintegrate in such a way that you may well get shreds of mostly gristle, with bits of softer meat attached, meaning you either have to swallow a disgusting ball of hardened fat, or somehow spit it out and hide it somewhere on your plate.
Algo que me gusta disfrutar de sus videos,es la elegancia de sus platós y la destreza también elegante de sus chefs, gracias por compartir ☕🌻
VERY BEAUTIFUL VIDEO,
SO DELICIOUS 😋 😋 FOOD 🍲 🍲
全てレアですね、
部位事のタタキですね、
きしめん？稲庭うどんとか、
細い麺が良いなァ、
ビール注ぐ時グラスの口つけるとこ持つな
👍😊❤
Ura shinoda Restaurant
Yakiniku Nagoya
This place is wonderful. This restaurant does not blindly follow yakiniku fashion, which currently seems to be what is imagined to be Korean BBQ, with beef in everything. Instead of some kind of yukke and gochujang as an appetizer, here uni and tripe, at least more Japanese. A wonderful wanmono, clear broth, not a hint of beef. Shime of kishimen noodles with a restrained if Nagoya-dark sauce, again no beef. They have tried to incorporate yakiniku into Japanese cuisine, rather than serving up an imitation. Also, I was immediately impressed by the young lad's knife skills. Must be in his 20s. People talk about sushi chefs and how their skill affects the texture and taste of the food. I saw for the first time how this idea relates to meat cookery. The meat was cut very precisely, then sliced by the server. The last time I had yakiniku in Japan, the meat was cut sometimes with shreds hanging off, then guests cut the pieces with scissors. To make an analogy with woodworking, if you try and cut a piece with ragged edges, it will continue to disobey your saw or knife and break off in random ways, until you succeed in getting a clean edge. A badly cut piece of meat will disintegrate in such a way that you may well get shreds of mostly gristle, with bits of softer meat attached, meaning you either have to swallow a disgusting ball of hardened fat, or somehow spit it out and hide it somewhere on your plate.
商店街のところかぁちょっと遠いな😂
にぎってないのににぎりとは・・ｗ
もったいね
素材の味わからないだろこれ
ちゃんと火を通せないのかこの店は・・・気味悪い