Real Kobe beef teppanyaki Steak Land restaurant Kobe, Hyogo, Japan
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- Опубликовано: 15 окт 2024
- Our real Kobe beef dinner prepared in front of us in an authentic teppanyaki style at Steak Land in Kobe, Hyogo, Japan on our recent vacation with SuperValue Tours. No frills or corny performances (onion volcano, ect), just food prepared in front of your eyes to witness first hand how fresh the ingredients are. Hands down the most flavorful, fattiest beef I have ever eaten (Just the beef itself without seasonings, marinades, ect).
What a lovely dinner setting...watching the chef work his magic on the amazing Kobe beef, while listening to soothing jazz music and drinking beer/wine...luxury
it is ASTOUNDING to me the amount of ignorant American comments on this video.. Lets get something straight people. Kobe Beef cannot be seared. And it SHOULD be cut unlike American steak. People here are acting like this is some Cowboy steak from Dallas...SMH.. If you don't know why, then maybe you should look it up. Kobe Beef is an amazing thing and is incredibly unique. It is unlike any other type of Beef in the world and its cooking has to be unique too. The chef in this video is cooking it perfectly.
Mike Harkins Mike. Kobe beef must be seared. That's why it's brown on the outside. It's called tataki and it's a common technique for not only for texture, but also for consistent temperature; albeit low for this kind of meat. And his cooking method is not impressive at all, in my opinion. He sears the extremely large cuts 90% and then cuts them into pieces. He should sear, rest, and slice. Trimming should be minimal. I really would argue if the marbling of this beef is even the lowest grade of Kobe beef. I've never seen Kobe beef that looks like this.
Mike McKay .. you are wrong.. I don't know what your definition of searing is, but this is not, and like I said searing is not something you can or should do to Kobe Beef.. I was taught by the head chefs in Kobe.. the technique in this video is common.. and there is a difference between meat becoming light brown over low heat and searing on high heat
Mike McKay .. this is also bms 10 grade 5 Kobe Beef.. this is lower grade then the best so it is more affordable to guest.. I was at steak land 2 years ago.. and just so u know bms12 cannot barley even be browned
Mike McKay lastly Browning of any high grade Kobe Beef can only be browned by oils with the lowest boiling points which are soybean oil and sunflower oil. They also use Kobe fat which is perfect and that's why u see so many high grade chefs use a block of fat to grease the griddle.
Mike Harkins OK. Mike. I appreciate your interest in Kobe beef. I'm not a chef. I'm a foodie and amateur home cook. One thing I do know better than most is how to prepare Japanese food after living here in Kobe with a home chef these past 15 years. Please look up Oyamake here on RUclips. My wife is a Kobe native. Best regards.
ahhh yeah, i went to one of these restaurant before. i got like, a whooping 3 pieces of 1 cubic inches of beef. afterwards, i went to a buffet, paid 7 dollars, and ate everything, what a great day.
+master power A magic show for adults :D
+master power You wouldn't be able to afford this steak. Unless you're rich.
+bmxisgoodforyou lol not exactly
Full large steak, yes. But for some smaller cut, Middle-class people like me can >.>
there's something soothing about jazz and beef...
My Getaway
My Getaway YES SIR!!!
Boss n me
THATS NOT JAZZ
My Getaway make me want to play cuphead
As a tepan chef. Why y'all gotta hate on the guy though. Everyone has their own style of cooking
I’ve been lucky enough to travel to Japan and have Kobe beef in Kobe. Believe the hype. The flavor and texture of the meat is unlike anything you’ve ever eaten.
Props to the chef for not slapping the people who asked for medium.
So amazing.. I can watch this chef all night. The steak looks so tasty 👍❤️🇦🇺
THIS is what I like. No noisy stunts, no joker chefs! Just a nice, relaxing dinner with lounge music.
I agree. What the fuck is up with those crazy chefs?
OceanTree I guess it's cool entertainment. I used to like that back in the day when I was a kid because it was loud and noisy. I think I grew out of it.
Evan Dentes And rather distracting. I like enjoying my food while talking to my friends.
exactly
FALLEN RYUU Are you fucking kidding? That music was like something a 80 to would play to avoid a heart attack.
i don't know if i should trust youtuber's about how to cook a steak or a japanese chef
+Jacky L. I don't think i could trust them on cooking a chef either. Especially a Japanese chef
+aaron carter ha
RUclipsrs bro we got you bro
MTLJack lol cannibalism
I'm positive on the fact that you have to eat Kobe Beef well done. I've been in Tokyo, in a 2 Michelin stars restaurant. The chef was totally affirmative on that. He told us that eating Kobe Beef not well done was a huge mistake, because the more you cook it, the more the flavors are released. ( sorry for my english, not my mother tongue )
Fixy Lyndon well that statement can be true, since true kobe isnt hard when well done and in the hands of a professional chef should be juicy, its possible
wrong
Watching a chef cooks right in front of you is so addictive yet relaxing and soothing! The sound of that sizzling grills...ASMR at its finest.
Everyone on the comments are goddamn masterchefs.
Are you?
Are you?
@D jango Am me that is also I and is also you at the same time?
Could someone explain what he's doing? He's cutting bits and moving them and bringing them back again? Pardon my ignorance!
I've eaten at a restaurant like this in Japan, also. No flashy sideshow like the imitators in the U.S. We had steak, bean sprouts, garlic cloves (which were amazing)...
The contrast to this...and the American way of cooking...one things missing from American cooking of steaks
.respect
I like how he makes sure to sear each new cut as he exposes raw meat with each new slice.
Considering the amount of food you get there, I would definitely go immediately after having feasted on thanksgiving dinner. The Kobe would probably be the most decadent appetizer I would ever have though.
saying one way is the only way to do something... is really close-minded. the cultural difference is massive, and i guess most things are hard to accept.
but i trust japanese chefs more than i do western ones. cause the japanese are perfectionists and would rather cut their hands off than serving a bad dish.
how do you keep knives sharp while you cut on the hard surface.. dulls the knives .....
Bad move watching this at 2 am when you've just come home from the pub
Jamás pensé ver algo así, cada loco con su tema... Dicen... Pero destrozar la carne así.... Es de locos!!!!!! No hay nada como disfrutar un buen corte y comerlo uno a su gusto, caliente y al toque.... Es algo indescriptible.... Hay que probarlo
I need to have one of these tabletop grills at home for parties wow
it's called a plancha
will be here in 4 months time.. will keep my saliva in check for now...
Wow so sad most of them went for a medium cooked Kobe beef steak....
Katsu LA I agree well done is the way forward.
shouldn't it be medium rare
you damn right
not even, I'm american and i only eat my steak rare. I cried a little inside when they ordered that
My girlfriend only eat steak fully well done, but so far none of the classy restaurant can make perfectly well done steak without pink or burn.
Brilliant. Now THAT is Kobe beef!
Omg ! When I win the lotto the first thing I’m going to treat myself to is some of this beef ,it is supposed to be THE BEST OF THE BEST ! But SADLY I may NEVER FIND OUT !!! Well ! I can live in hope can’t I ?.
I wish you goodluck. :)
Kobe prefecture waigu is actually lower grade of waigu . Better one would be miyazaki prefecture. Runs about 35 dollars per oz of steak. Probably more after pandemic.
What's with all the slicing? Is it to make it cook faster? Or just to easier portion the meat?
Tiafain .. It is to make sure it is cooked properly. You have to be extra careful not to overcook Kobe Beef. The fat melts at an extremely low temperature, so by cutting it, he is able to control the temperature and how it is cooked. Kobe Beef is nothing like American steaks with low fat content that you shouldnt cut. American steaks are cooked whole because of how little fat they have and they cannot afford to lose any of it.
Mike Harkins Why do you keep comparing Kobe Beef to American steaks? Seems like you are obsessed with American Steaks.
Because the cooking method of searing and cooking whole is for American steaks.. Do you know how to read at all? It is clear people are confusing the steak preparation and cooking method of American beef with Kobe Beef.. it cannot be cooked the same way.
Nice quality.
Beautiful 'chefsmanship' hehe
And I loved the jazz piano in the background.
Delicious... Anyone know what they splash onto the steak and cover it momentarily? Some kind of cognac?
Oh my god. That chef just cut through that meat as if it was butter. Dam that's a good meat.
+J.H. Lee wait till you try some kobe beef. it just melts in your mouth.
JHL great knives!
Good knife. 😀😀
someone please mention the name of the restaurant, i'm going to the Kobe next week
Is there a way I could have my Kobe Beef like in a huge rib eye steak. I don't want it in chunks like that. I want it like a stone age man wants it huge serving.
if you wanna pay 1k per meal...go for it mang
respect
it depends on how rich you are
Costco have 10 lb of Kobe Beef import for $1400+
What is it, that he pours around the steak before steaming it for few seconds? Rice wine? Vinegar?
Wow as an American who is used to have big slabs of meat this is a eye opener because of the portion sizes I guess. This is probably why on average Japaneae people don't have have heart related or diseases related to diets high in meat.
They get a lot of fish oil and fiber in the diet. That equates to low rates of heart disease.
@@VORman-lm9kr k
Is he cutting them into tiny bit size pieces......will they fit inside the micro wheels
He learned how to do this from watching it on RUclips.
Lies again? Harvard Barcelona Orlando Teppanyaki Satay
I really do not get one thing...salting meat upon placing it on the grill...salt takes all the juices out, isn't it? I avoid salt 'till the meat is done...am I wrong?
that was marbled up the ass - a little bit of salt and that Quick cook ain't gonna hurt it
Medium... Medium... Medium... Rare C C C C COMBO BREAKER
Lupi
Dec0md. Tarjoxeilupi
Jippa lakadi bumpa
Never searched this and only recommended
I just wish the virus will be gone so that I can grab some of those steaks
Watching that steak cook was way better than porn. The environment was also very relaxing. My kind of Japanese steakhouse!
+GodConsciousness
You're watching the wrong kind of porn.
+imagineero ㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋ
+imagineero
apparently you're the ignorant one. Even an established channel like National Geo Channel has a program called Food Porn. So the joke's on you mate.
I was masterbating while watching this!😣😧😁👉👌
😛
What a relaxed ambient!
Interesting to see how the chef uses different grips on the knife, so much for 'this is how you hold a knife'.
Food for thought:
There are less than 15 restaurants in the USA that serve real Kobe beef and they are mainly located in LA, DC, and NYC.
Yeah 8 only
this chef is obviously highly skilled...but stop fucking around with the steak...
they do that because the japanese find crust on a steak undesirable.
he cooked like each individual bite. idk the problem
yah he looks like a DJ with his pioneer table
no if u notice at the end the meat is still raw
+Cana -sama no they asked for rare..
watching this while having pizza & beer makes me hungry
I watch this when I'm really really hungry
Hobo 2.o I'm watching this as well as a series of other steak videos waiting for my steak to be room temperature. Your not alone.
Loved KOBE beef 🥩 I eat many it’s great 👍, I loved Japanese food excellent Japanese sake ARIGATO , I will visit someday
NOW thats is how your supposed to do teppanyaki
Epcot Goon Indeed.. He does a wonderful job
Mike Harkins Um. Teppan cooking was invented only a couple hundred years ago and used by families to grill various foods indoors. There's no real skill in using a teppan other than temperature and exhaust. It's an iron plate.
Mike McKay .. What does that have to do with anything?... He said he is doing a great job and he is...??
Yeah, if you watch any Kobe Beek Teppanyaki in Japan, it is all done in a similar fashion.. They use butter and Kobe Beef fat to cook in and they brown the beef and cut it to control doneness and temperature. They also serve in portions and a few pieces at a time.
Wow... Good job cheff... Keep strong....✔☕🔔
that is what i called expert "meat management"....
I really loved your video
Watching this is better than porn.
its porn... this is porn. food porn
yes.....so...much....yes
uh...ahh...yes!!!yes!!!!
We haven't even heard from the diner's reaction. It would have sounded similar to porn. Ohhh..Ohhhhh..So good. :))
GabKoost is almost...... ORGASMIC!
If someone could explain the reason they cover the meat for about 5 seconds after the oil or whatever I would appreciate it.
to have a distinct taste
+jason s it's a white wine most likely and they cover it for just a second to flash steam the flavor on the outside of it, so you get just a tiny, tiny hint of the wine flavor
+anarchyamp now that makes sense.
Why u guys hatin on the chef, if he cooked it wrongly and had it tasting like shit do u guys think he would have managed to land a job in a restaurant in the first place?
What is that pile they give with the portions of prepared beef?
Is it sautéed garlic slivers, or , some type of Japanese side dish?
It's garlic
eating it "medium" yeah lets go buy this Ferrari but I want to put a limitator to 30 mph
Yeah, such a waste by these ppl..
Heaven forbid people who are paying for it have it how they want it.
Maxime Monnier limitator? is that a new ferrari thing then?
why would u eat it rare, just breed/buy the cow and it whille its still alive
Sasuke Uchiha maybe what you mean is blue or rather raw.
Kinda cool. Kinda weird. What's up w the Fritos he serves at the end?
ARE THEY EATING KOBE BEEF AT MEDIUM. WELL THATS MONEY YOU'LL NEVER GET BACK......
You cant really taste the differences in meat when it is cooked that much.
Teppanyaki is the best!
The fat content may allow cutting while cooking. Kobe beef is insanely expensive. I'm pretty sure the chefs methods are more than sufficient.
I like that frying sound.. Thx for sharing
Holy fuck, the amount of ignorance in the comment section is astounding. Isn't it going to dry out? Blah blah, jesus its cooked TEPPANYAKI style. And with all the bloody marbling in the beef itself, trust me its not going to dry out.
What do you expect...people are fucking idiots. The less they know about something, more they act like they know everything and pretend to be smart...a guy that 5 minutes ago heard of Kobe beef questioning what someone with years (or decades) of experience is doing and arguing that chef is doing it all wrong. It just shows how dumb people in general are and proves that 95% of people should not be allowed to use internet or any technology in general, they just don't deserve it. 21st century hit them about 500 years too soon.
Those "DON'T CUT IT IT WILL LOOSE ALL TEH JEEEUIICE" retards are the best. Totally mindless, they have no clue what they're talking about, they just repeat what they heard from someone else who was equally clueless, and pretend like they know what they're talking about.
derbigpr500 Comment that describes the community of youtube, and the stupidness of the world. Thank you sir, cleared it all up real nicely.
what kind of beer are you drinking?
why cut them into little tiny pieces??? and what's up with 3 - 4 pieces per person for?? I would definitely not pay for those little pieces for a dinner menu. just cook the whole damn chunk and put it on my dish!
JimmyDPX .. Its to make sure each is cooked to perfection and they serve it as you eat.. You get much more. They want every piece to be right of the griddle and ready to eat hot. And Kobe Beef if not like ANY other steak in the world. It has so much fat content (the good unsaturated fat) that it doesnt lose any flavor by cutting.
Mike Harkins I don't care if it doesn't lose any flavor by cutting into million pieces. The portion isn't just right for a dinner menu. Those 3-4 pieces of wagyu dices would probably cost them more than an average dinner menu. And it's high in unsaturated fat compared to normal beefs doesn't mean it's all unsaturated fat.
JimmyDPX Mikes right. It's not like any other beef. It really is different. But, with that said, it's not for everyone. I agree that you won't necessarily be satisfied BUT the taste is quite good if you're in to beef that is soft enough for grandpa to gum.
JimmyDPX do you want to pay 500$ a pound? no?
ok so shut up fat fuck
Shraga z If I cared about price, I wouldn't go to the kobe beef tepanyaki restaurant from the fist place; right smart ass? And I live in Japan, been to lots of kobe beef restaurants and nowhere near they serve beef portions like this. So if you don't know what you're talking about, shut da hell up and go watch some kids meal channel.
Great Salam Dari Indonesia and hola I am new friend big like for the chef .....can remember so many order
Americans commenting shits about highest grade of steak that can only get from Japan. Well, what do you expect from people who only eat burgers and fries at any fast food. Comparing this classes of steak to a standard american steaks and how it should be cooked is a dsrespect to the people of Japan.
Kobe beef looks so yummy
Holy crap, I want some of that
it's like a mesmerizing orchestra. I'm captivated and I can't look away....Beautiful =)
Am I the only one who hates rare or medium beef? I always eat my steaks ''well done''
Fr3akymet4l you need jesus
Fr3akymet4l listing I like mine medium which even that is pretty controversial. But honestly, well done ruins the steak. It removes all the juices which is where the flavor comes from and all your left with is a leather piece of charred/flavorless meat.
Agreed, Well-done Kobe beef is great because it preserves juiciness and taste
in it.
Absolutely awesome video, excellent! I could only dream of eating that good.
the portions are small. i would fight the cheff if he gave me that.
movie action
its arround 100 bugs one service of that meat
he has the knife, you don't.
Just a small reminder before you go.
the servings are small because they measure the beef in grams so lots a people just try it not eat till ur full
This stuff can be like 200-300 bucks a pound bro...I hope you understand
Anyone know what he is pouring on the steak at 1:58? Thank you.
Raw beef, cornflakes and magic mushrooms? I think I'll pass - if anyone asks tell them I'll be at Nandos.
no one is asking
WHO GIVES A FUCK? IS NOT THE SAME THE DISCOUNT STEAK YOU BUY AT LUCKY OR RALPHS FOR $3.99 DLLS.
Nandos!? Nandos!? You're paying for overpriced and small portion chicken!! Nandos! Pfftttt... It ain't even steak!
It's garlic chips not cornflakes, you idiot.
And you prefer Nandos chicken over the real steak ? I'm done... LOL!
jin ma I'd choose ralphs grass fed steak any day, healthier and rich in omega 3s. This shitty steak in the video looks and tastes good, but is not healthy, feeding cows beer and apples is stupid.
I'll take the scraps!!! How much was dinner, please?!
I remember my chef, at a place like this was as equally talented, but he was white. I felt short changed is that racist?
Michael Murdoch i always ask for an asian chef because i feel they learned their art from very young age and are meant to this for living but for white people they learned this art through cooking schools and learning from other chefs so always ask for asian chefs they start young.
agreed. kobe is amazing.
I live in Kobe. This restaurant is not bad, but it's not Kobe beef as you would think. SOOOOOO CHEAP! Also, searing meat and then bringing it to temp is what a real chef does. Moving the meat around and cutting into smaller and smaller chunks is just for show. Yes. The quality of meat is good, NOT KOBE BEEF!!!! But you can at least have a high grade wagyu that is probably better than what you can get outside of Argentina and the US midwest.
If you want to taste real Kobe beef, keep walking to the next big street, Ikuta Road. Turn right and there are a few really famous Kobe beef restaurants there. Spend the money for ONE GREAT BITE! You will thank me.
Somehow I'm not surprised that a place called "Steak Land" is a tourist trap...
Actually, they are selling the cheaper level beef in lower price and it is not real Kobe beef.
When you tasted the real Kobe beef then you will not coming back to here.
Its a close call between the best American beef and the best Japanese beef.
Its the same animal but the cattle have such different diets it's kind of hard to compare them directly.
F.Y.I. the best American beef is found in Kansas.
Abe Lincoln LOL same animal? Wagyu mating with angus cattle is all youll ever taste in America.
I have a question for the conoisseurs.... ¿does it taste much more good than a Brazilian churrasco?... ( I am really asking, not being sarcastic... )
Taste is what you prefer. For me a Brazilian steak is hearty and bold which I like with a charred flavor. The Kobe beef is slightly heated on the outside with a clean beef flavor that melts away within four chews. I like both but understand why Kobe is more expensive.
Da fuq why do they want it medium
as opposed to well done? what's the point of having a steak? you're just overcooking and ruining a good piece of meat.
+HighLordBlazeReborn As opposed to rare, obviously
David Jonsson well rare's just weird.
+_ 0V3R10RD _ Or you could just let people eat their meat the way they like it? God I hate steak elitists
+TheMedicinMannen nah man. well done sucks. anything else is acceptablr
One of the reasons I wanna go to Japan, alongside Japanese video games and Gunpla
What the hell?
Just two pieces?
I could eat one steak myself.
That steak cost more than a university tuition.
Kairasu Yeah,. More than a mercedes!
TheLivingDeadOneMaybe, but i would spend my money on something that will satisfy my hunger.
No doubt that steak taste amazing, but two pieces is ridicolous.
TheLivingDeadOne At first i didn't.
Then i read some other comments xD.
Where i live we don't have this type of restaurant and i got surprised by the low portion of food.
I got here some time ago because i was watching the proper way to cook a steak.
Metyu93 .. You get more... They literally place it on the plate as you eat, that is why he put that whole other part aside.. I would say you get at least 8 pieces, depending on what you ordered.
How much was one order of Kobe steak in Japan?
I feel like watching porn.... but its food
looks yummy.. how much did this dinner cost per person?
What a load of farting around. Just let the thing cook!
I totally agree here.
Thats a whole new level of pricking about wit meat!
I just feel like he ruined a perfectly good steak...
he did
by slicing it ?
SGTpark82nd no
He didn't, the people that asked for it did.
The chef is being professional by giving what the customer asked for, the customer on the other hand is a complete schmuck for ordering medium done steak
Are they just sampling the steak?
atheistram .. No, they chef serves it piece by piece as you eat it.
There is no way in hell that this is Kobe beef. No Real chef in the world would cook it "on an all you can eat grill" I have seen better grill marks on a Lean Mean Grilling Machine. Lets steam it too and cut it while its cooking..........Holy Mother........I wanna punch someone...............
I just punched myself
This guys should of put it in a pot of boiling water, it would have saved some time. I just punched myself again.......
Obviously you have no idea what Teppanyaki means hey? and it is real Kobe beef steak restaurant in Kobe Japan.
There are some different style restaurant but this is how they do it at this restaurant not like some Chinese or Korean fake shit.
Ya your right. I didn't get what Teppanyaki was all about. Where I am from is doesn't seem right. So I made a comment that is incorrect
I stand corrected. ( you have to admit though steaming an expensive piece of meat is very strange (me from Canada)
you are an idiot and don't talk i you don't know WTF is going on
Dtrollmancan Thank you for your very intelligent comment and I do appreciate that.
I am Japanese and born and bred in Japan, also, being a chef for quite sometime now. I think I know what I am talking about though.
haha owned:)
amazing. the chef itself is confident too.
I've tried the Sashimi-style once in NY and even in it's raw state it still melts like butter.
We have our beef in Poland, but it is not as fat as cobe. Beef pollock, from Poland, beats every kind of food. It is fried quickly from two sides without burning it significantly from the top and bottom - so that the center was a raw slaughter. Similarly, we make tuna steak. The fried loin in this way melts in the mouth like m & m's
What a great country Japan is !! Perfection for everything
Jazz music + japanese chef + kobe beef .... Oh wow
I would love to have some of this exotic meat and I wish there was a special restaurant like that in U.S. that had some of finest imports. That is making me hungry for more food, even more so than watching Ratatouille.
Did he just put the cooked steak right back in the same plate he had it on when it was raw?!?!?!
Yummm.... looks delicious
Still dont understand why they call it "STEAK". He took beautiful piece of meat, which can be perfect steak and turned it into just usual fried meat
Chosens im pretty sure waygu beef, is like a couple thousand for 10 pounds, im sure hes feeding the whole table with that steak, and if you wanted a whole steak, i wouldnt go to a kobe. The Waygu place in my hometown cost around 50$ an oz, here you could probably get 5oz a show and sides for around 70$
Sean Iwamoto That's not real Kobe beef only like 5 places in the country can serve it
Jordan which country are you referring to? In the US there are only a handful of restaurants that can serve certified Kobe. The video is of a restaurant in Hyogo Japan which is the land of Kobe. Pretty sure they have plenty of real Kobe there.
xYondaimexJD Shit I didn't know that lol
Jordan Hubbard You must be an American.