thanks so much yakitoriguy!! just posted my first cook(my 8th session all time) and couldn't have done it without you and your channel!! come to Idaho I will supply the kishu!
please also more cooking videos, tips & tricks, how to put together a whole menu, how to choose in which sequence to present the skewers, etc. trips and culture is all well and good, but I want to get better at COOKING, so don't forget that side, your old videos are great, but I know them by heart now, I need more!! thanks and best of luck!
Thanks for watching all the old videos! The reason I went to Japan and filmed about 25 shops that one trip in 2022 (and more shops in recent 2023/2024 trips) is because my Yakitori is definitely just one style. By showing the various courses introducing the skewers one by one (example watch my Torishiki video or Hop Duvel Video or Yakitori Kono NY) from different shops, you can see variations and also some overlaps on how different Yakitori masters present their Yakitori. I hope these new course videos I hope to edit through can provide all the inspirations for you to come up with new Yakitori styles too.
@@Yakitoriguy oh yessss!!! looking forward to your new videos, and thank you for introducing me to yakitori (and thanks from my friend too who come over to eat, I guess!) 😁
Not sure if you can, or able to answer this, but what exactly is the food safety situation like around having a tare like your's in a restaurant setting (albeit pop up) where you're reheating,re-using it and topping it off? My dad was in the restaurant business for most of his life and when he heard about me maintaining a Tare of my own, he was a bit apprehensive since from his experience, the food safety/ health inspector folks are not cool with sauces that are not freshly made. Granted there are yakitori restaurants in america now that uses and maintains a tare, but there's no opportunity to ask them about it, so I wanted to ask you if you could answer or clarify that.
I have two questions. One will there be an online store for people to buy from who don’t live near enough for a pop up? And have you thought of doing a documentary on yakitori?
While I really enjoy the face to face interactions with Yakigang at the events, I've been looking into online options due to increasing requests. Whether my direct shop or through another partners. Stay tuned. I'd like to say my whole channel is to document all of Yakitori. Buy yes, my biggest inspiration is how Jiro Dreams of Sushi opened up everyone's eyes about craftsman sushi. I wanted to do the same through social media content so open up eyes on craftsman Yakitori.
can you make videos where you are more experimental with your yakitori? I know you kind of touched on it a lot with your tutorial videos, like the chicken drumsticks with the kneecaps, or wrapping shiso around the chicken for extra flavour, or your turkey video. Are there other sauces you can use to flavour the yakitori? I was thinking of using (real) maple syrup in my tare, or a miso glaze on some of the yakitori. But maybe there are other combinations that aren't as common that you can share, or even just experiment with and share whether you think it is a success or not? :) Also, would you be able to show some other types of skewered foods like seafood, or pork, or beef, or even a whole duck? I recently started to get back into Yakitori, even though i've been watching your videos for years, but I finally decided to buy an Iwatani grill and I've been having so much fun cooking yakitori. Also, thank you for your videos, they were really what made me feel comfortable attempting to make yakitori at home!
Thanks for watching and learning. My backlog of uneditted footage I have contains hours (maybe days) of various shops (25+) showcasing the entire course meal. So all the different skewers, the various sauces/seasonings, and new techniques I discovered. My wish this year is for me to be able to get through those to help open up more inspirations beyond what I've shared in those original tutorial videos.
Hope it can happen! The biggest challenge for that Japan video backlog has been trying to find someone who can edit, but also knows food, but is also bilingual in English and Japanese. Finding people who meet either two of those criteria is more common but all 3 has been tough.
@@YakitoriguyI’m out in San Diego, been making yakitori for a year and speak a little Japanese (I’m half Japanese) but I also edit videos and make music. I may be able to help but I understand if you need a fluent Japanese speaker. Hopefully I can make it out to a pop up soon!
SD gang. Just started here myself and an also a video editor willing to help. Just not bilingual. Hope you find someone to help you! You if you haven’t already, Upwork may guy you some results.
It’s so sad he hasn’t uploaded in awhile. I just discovered this guy and am loving the content!
Yakitori is life! Proud of you bro
Hopefully more content is coming soon. Updates on equipment and your tutorials would be awesome!
thanks so much yakitoriguy!! just posted my first cook(my 8th session all time) and couldn't have done it without you and your channel!! come to Idaho I will supply the kishu!
Always enjoyed your videos and your passion....
Thank you for being here!
You deserve all the very best mate. 👌 👍 👌
Thank you man cheers!
Missed you too 😘
please also more cooking videos, tips & tricks, how to put together a whole menu, how to choose in which sequence to present the skewers, etc. trips and culture is all well and good, but I want to get better at COOKING, so don't forget that side, your old videos are great, but I know them by heart now, I need more!! thanks and best of luck!
Thanks for watching all the old videos! The reason I went to Japan and filmed about 25 shops that one trip in 2022 (and more shops in recent 2023/2024 trips) is because my Yakitori is definitely just one style. By showing the various courses introducing the skewers one by one (example watch my Torishiki video or Hop Duvel Video or Yakitori Kono NY) from different shops, you can see variations and also some overlaps on how different Yakitori masters present their Yakitori. I hope these new course videos I hope to edit through can provide all the inspirations for you to come up with new Yakitori styles too.
@@Yakitoriguy oh yessss!!! looking forward to your new videos, and thank you for introducing me to yakitori (and thanks from my friend too who come over to eat, I guess!) 😁
So stoked for this!!
oh yes, very interesting. Thank you.
💛...anticipation...
working on it!
Love to hear that you're unlocked down and free to the world. can't wait to see all the footage on your sd cards
Me too.Will just try my best to go through it one at a time. Hope you enjoy them.
I would love to meet you in Cali and get my paws on one of your excellent knives 😁
Come on by. Many of our events is alot of talking about yakitori and sharing ideas!
Lay it on me Yaki Daddy, whether it takes a month of Sundays I'll await the new content
Not sure if you can, or able to answer this, but what exactly is the food safety situation like around having a tare like your's in a restaurant setting (albeit pop up) where you're reheating,re-using it and topping it off? My dad was in the restaurant business for most of his life and when he heard about me maintaining a Tare of my own, he was a bit apprehensive since from his experience, the food safety/ health inspector folks are not cool with sauces that are not freshly made. Granted there are yakitori restaurants in america now that uses and maintains a tare, but there's no opportunity to ask them about it, so I wanted to ask you if you could answer or clarify that.
Celebration Station!
Here to celebrate Yakitori. Cheers!
I have two questions. One will there be an online store for people to buy from who don’t live near enough for a pop up?
And have you thought of doing a documentary on yakitori?
While I really enjoy the face to face interactions with Yakigang at the events, I've been looking into online options due to increasing requests. Whether my direct shop or through another partners. Stay tuned.
I'd like to say my whole channel is to document all of Yakitori. Buy yes, my biggest inspiration is how Jiro Dreams of Sushi opened up everyone's eyes about craftsman sushi. I wanted to do the same through social media content so open up eyes on craftsman Yakitori.
can you make videos where you are more experimental with your yakitori? I know you kind of touched on it a lot with your tutorial videos, like the chicken drumsticks with the kneecaps, or wrapping shiso around the chicken for extra flavour, or your turkey video. Are there other sauces you can use to flavour the yakitori? I was thinking of using (real) maple syrup in my tare, or a miso glaze on some of the yakitori.
But maybe there are other combinations that aren't as common that you can share, or even just experiment with and share whether you think it is a success or not? :)
Also, would you be able to show some other types of skewered foods like seafood, or pork, or beef, or even a whole duck? I recently started to get back into Yakitori, even though i've been watching your videos for years, but I finally decided to buy an Iwatani grill and I've been having so much fun cooking yakitori.
Also, thank you for your videos, they were really what made me feel comfortable attempting to make yakitori at home!
Thanks for watching and learning. My backlog of uneditted footage I have contains hours (maybe days) of various shops (25+) showcasing the entire course meal. So all the different skewers, the various sauces/seasonings, and new techniques I discovered. My wish this year is for me to be able to get through those to help open up more inspirations beyond what I've shared in those original tutorial videos.
@@Yakitoriguy Awesome! I look forward to your content. :)
just posted my first yakitori cook after learning solely from yakitori guy and any videos I could find. my channel is called kishu binchotan yakitori.
Why don’t you get an editor to help with the videos? A lot of RUclipsrs I hear, has there channel grow a lot because of this.
Hope it can happen! The biggest challenge for that Japan video backlog has been trying to find someone who can edit, but also knows food, but is also bilingual in English and Japanese. Finding people who meet either two of those criteria is more common but all 3 has been tough.
@@YakitoriguyI’m out in San Diego, been making yakitori for a year and speak a little Japanese (I’m half Japanese) but I also edit videos and make music. I may be able to help but I understand if you need a fluent Japanese speaker. Hopefully I can make it out to a pop up soon!
SD gang. Just started here myself and an also a video editor willing to help. Just not bilingual. Hope you find someone to help you! You if you haven’t already, Upwork may guy you some results.
Food? Merch? Say less.
Got a fresh new stock ready for everyone so see you at the events!