Beautiful preparation and presentation! If I ever travel to Japan this place is on my bucket list. Thank you for sharing and I see exactly why the packaged so-called ramen just do not do this dish justice especially compared to the ramen in this restaurant.
It looks delicious. I'll definitely hit this place up just to get it off the list since I've already been to the other two Michellin starred ramen places(Tsuta and Nakiryuu).
Yes, seems like it! Some cooks do this when hard boiling eggs, so that the larger end of the egg does not end up being flat, and makes them (presumably) easier to peel.
3:03 Does any one know what happen to the left over fish? Do they get discarded just like trash? I'm sure there are better use for them since it's all nutrient dense food ? '
I’m confused about the shirts. Are they supposed to say “If it ain’t Meat?” Cause “If It ain’t eat” doesn’t make sense in English. Eat is a verb that sentence is set up for a noun like meat.
Just the amount of protein they just throw in the trash (fish left overs at ~3:00) doesn't makes me want to go there. Ontop of that I believe just because of the michelin star they slap 50% more on the price, without improving the dish 50%.
The fish has released its flavor and collagen into the broth, the leftovers are fibrous and unpleasant to eat - best use of the leftovers is for composting. Also, once you get a dish to a certain level, there's very little you can do to improve it, you are more likely to ruin it by messing with it, that's a "signature" item on the menu. However, hard work is still required of every person everyday to maintain that consistency and high-level of execution; that is the rub of professional cooking, maintaining consistency. While high end chefs might make thousands of dishes during their career, it is very few dishes that actually become their own signature creations.
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見ただけで、味の良さが伝わってきますね。ワンタンが一面にゴロゴロ。そりゃあ、美味しいに決まってますね。店員さんの仕事も凄い。これからもお体に気をつけて頑張って下さい。
🇯🇵🍜🍱👍 i like Japan 🇯🇵 street food
多くの方々に八雲の素晴らしさが伝わる映像。八雲のファンとして嬉しく思います。
場所は何処ですか？
@@11Rei55 池尻大橋です
Beautiful preparation and presentation! If I ever travel to Japan this place is on my bucket list. Thank you for sharing and I see exactly why the packaged so-called ramen just do not do this dish justice especially compared to the ramen in this restaurant.
見た目からして間違いなく美味しいだろうということがビシビシ伝わって来てたまらない。
とても美しい。
透明感がすご！ 見るからに美味しそうです。
ラーメンのお汁が、黄金で透き通って実に綺麗いです。食べて見たいです。🥰
Nothing like a great bowl of noodles! Would love to eat at this place- looks delicious!
These ramen bowls look EXCELLENT! Will be there!
厨房がもの凄く綺麗ですね。
Watched it again.
Its my favourite food.
Amazing.
綺麗な透き通ったスープ
見た目が美しい。これ絶対に美味いだろうな🤤
都内屈指の名店!
特に白だしに海老ワンタンの組み合わせが至高です。
チャーシューも豚と鳥で2度味わえるし、メンマも丁寧に処理されてます。
いつ行っても同じフォルムで提供される芸術品の様な1杯です。
あぁ…食べたい……
ワンタン無くても素のラーメンか美味しそう！
綺麗に澄み渡り、スープの鶏油、醤油の返し。
家系とか混ぜそばとか、魚粉とかもやしとかで味を誤魔化さない
大体もやしなんて麺より強く、本当の淡麗系には使わない。
見れば分かる！
旨いやつやん🤤
I'd eat ramen like that any time of day, maybe even breakfast!
美味しいそう🥰食べたいぃぃ
We have some of the best Seafood here in Ireland, but I really love your Japanese Stocks & Seaweeds..
Amazing Food.
💕🎹💕
手間隙掛けているんだから、そりゃ旨いに決まっている。
those noodles look perfect 😍
Japan is extremely unique. ❤
I love ramen specially Japanese ramen 😋❤️
My Goodness ... Cooking Gods ...
When it comes to Japanese ramen, I trust Tabelog more than Michelin.
wow i want to try that i think its too delicious
無茶苦茶うまそう…
ワンタン超大好きです。バケツ一杯食べたいです。
夜中に見てはいけない動画。
腹減ってきた。
Look good from the usa thank you sir👍
懐かしい。池尻大橋駅から歩いて何回か食べに行った。
Nice video
A thing of beauty!!
일본 완탕면은 보기만 해도 벌써부터 먹고 싶어집니다☣
👍🇯🇵🍜🍱
12th October 2023
Came here. The sliced pork was my favourite. The soup was nice but I prefer Ichiran's tonkatsu soup.
This wonton are very nice
It looks delicious. I'll definitely hit this place up just to get it off the list since I've already been to the other two Michellin starred ramen places(Tsuta and Nakiryuu).
久しぶりに脂で胡麻化さない本物に出会えました 早速行ってきます
Japanese Sanji's Craftsman 😉
Summimamesen thanx you La
Oh my gosh 😋😂 were in Japan this ramen house is 😱 I have to taste the authenticity of your good tasty food ❤️🍜
Wow wow wow wow wow ♥️
白だしミックス最強
I'm craving for shoyu ramen now. Gotta make one tonight.
Watching from Philippines so yummy food 🍲
with the fish soup being cloudie how do they make it so clear at the end?
Very nice cooking video 👍
美味的食物
wanton mee in ramen style wowow
did the broth have two type? shio and soyu?
Absolutely beautiful food! I make ramen! I’m going to use this a guide for my ramen. I already have high expectations.
Hmm which one on the menu is the char siew with wanton? 1.1k yen?
ここはガチです。全てにおいてハイレベル。
他のラーメン店とは客層が違います。
Delicious👌suki👍
so if i want no soy sauce how do i order the bowl that did not use the dark sauce in it?
ญี่ปุ่นเปลี่ยนแปลงเร็วในช่วงนี้ มีเกี๊ยวกินแล้ว
学生のころ、中目黒にできた八雲が気に入って、駒場から自転車を走らせて良く行ったな。店主の所作が渋いんだよね。当時は目黒のかづ屋さんみたいに麺もわんたんも鍋で泳がせてひらざるで器用に麺あげしてたけど、今はテボで茹でて最後だけひらざるを使ってるのね。
当時は今思えば典型的なたんたん亭出身店って感じだったけど、移転後は黒醤油、白醤油とかでさらに個性に磨きをかけてるっぽいね。
🤤☺️🇯🇵🇹🇭☺️🤤
見之美味！
二郎系には全くそそられない私ですが、これは見るからに美味しそう。
わかるぅ☺️二郎系ラーメンなんて豚の餌やん‼️あんなもん普通の人は食べません🤣🤣🤣これは、素晴らしいですね👏👏👏
過度に二郎系を敵に回したような発言してると
妬み嫉みにしか聞こえなくなりますよ
疑問なんですが、なんでわざわざ二郎系引き合いに出したんですか？
関係なくないですか？
二郎全く関係なくね？www
これ見て二郎っぽいなって思ったってこと？二郎知ってる？なんかと勘違いしてるかも
How can I get Japanese street food in USA?
Unreal
What did he do the eggs before putting them in the water? Did he poke a hole in it?
Yes, seems like it! Some cooks do this when hard boiling eggs, so that the larger end of the egg does not end up being flat, and makes them (presumably) easier to peel.
@@Japanesefoodcraftsman Nice! Will try it, thanks for the reply.
Tastes good I'd say but so consistent...thats why awards
雲呑麺(ワンタン・メン)って美味しい。新鮮な豚肉の香りがいい。
こっちの八雲は初めて知りました。平塚の八雲も長年変わらぬ人気店です☺美味しいぞ!
What are those yellow brown blocks they serve next to the meat? Is that bamboo shoots?
Menma (preserved bamboo shoots).
Please, visit Kikanbo Tokyo!
これは....‼️
これだけの仕込み‼️
値段安い！
Rare to see wonton mee. Regards from Malaysian utuber
I wonder if he prepares the fish ( adds any seasonings) that goes into the dashi.
Looking so yummy 😋
3:03 Does any one know what happen to the left over fish? Do they get discarded just like trash? I'm sure there are better use for them since it's all nutrient dense food ?
'
Yes they throw it away. The blue box is a typical trash can in Japan.
Wonton (dumpling) is Chinese favourite food
Oh my god!!! I need to eat here!! Where and the name of this ramen shop!!!
click on the link in the description. I think the name is 八雲 (Yakumo Ramen Shop).
They can feed a lot of 🐱 with the remains of that soup. Lol 😆
Wow
8個入り雲呑だったがコロナの
影響で客が減り6個に変更
だったりして
😋🤩🤩
云吞面赛高！！
ワンタンチャーシュー麺といえば浜田山の「たんたん亭」もうまかったな。
I’m confused about the shirts. Are they supposed to say “If it ain’t Meat?” Cause “If It ain’t eat” doesn’t make sense in English. Eat is a verb that sentence is set up for a noun like meat.
👍🍻
✌️
Bankoku no naka de Nihon wa ichiban kirei desu.
Tempik lu
for the Japanese the mandatory mask was an upgrade
beautiful looking *broths and textures, generally. Fine.
ああぁっとぉ、ここのピンクじゃないチャーシュー。
実はあの血の滲んでるかのようなロゼチャーシュー
どうしても苦手で。ここのなら食べれる。
嬉しい。
え、八雲さん？あの八雲さん？
八雲さんって色々あるの？
へぇ〜。
あ、出し殻昆布、すっごい大量。
佃煮にして売ってくださいよぉ〜。
もったぁいなぁぁぁぁぁぁい。
So their broth is pure dashi?!
👋👋❗
🤤
タイヤ屋が選んだラーメン屋さんが本当に美味いかは不明。
they never showed where the ground pork went???
刻み海苔をそびえるように繊細に盛り付けるのとは真逆に、櫛形レモンを器に投げ入れているのは、香りを出すためなのだろうか？
そうである事を願いたいな。
まず見た目が美しい。美術館に並べていいレベル
Looks like a fusion of Chinese wonton and ramen
職人の汗がたっぷり入ってそれで出汁が出て美味しんだね。納得！！ｗｗｗ
Just the amount of protein they just throw in the trash (fish left overs at ~3:00) doesn't makes me want to go there. Ontop of that I believe just because of the michelin star they slap 50% more on the price, without improving the dish 50%.
The fish has released its flavor and collagen into the broth, the leftovers are fibrous and unpleasant to eat - best use of the leftovers is for composting.
Also, once you get a dish to a certain level, there's very little you can do to improve it, you are more likely to ruin it by messing with it, that's a "signature" item on the menu.
However, hard work is still required of every person everyday to maintain that consistency and high-level of execution; that is the rub of professional cooking, maintaining consistency. While high end chefs might make thousands of dishes during their career, it is very few dishes that actually become their own signature creations.
たかっ
Seeing chefs with gloves not very appetizing. Creates also waste
千円以上は美味くて当たり前だけど
진심으로 배워보고싶네요