This Tokyo Restaurant Uses the Best Wagyu in the World - Omakase
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- Опубликовано: 29 май 2020
- All Japanese beef is called wagyu, but kuroge wagyu is said to be the best of the best. At Oniku Karyu in Tokyo, Chef Haruka Katayanagi only uses kuroge wagyu in his dishes. With it, he makes specialty dishes like beef tongue stew, Japanese beef sirloin and Chateaubriand shabu-shabu, white beef tripe and white asparagus with miso dressing, Japanese beef sukiyaki Chateaubriand, and Japanese beef rare cutlet.
Credits:
Producer: Pelin Keskin
Editor: Connor Reid
Video by: Tofu Media
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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Хобби
You can see the passion and dedication he puts in his craft. Love it
It’s a Japanese thing. Perfectionists.
I know, the reverence they have for crafts and material is second to none. Watching this sort of thing always makes me emotional. Ha
You just said that because of the curious, happy music in the background.
@@SG-jm7np Perfecsionit makes happy customers by serving them perfectly 👍
wrg
You know .. meat is expensive, when your chef is also a doctor.
🌚🔫👴🏻
🤣🤣
Went to his shop a few months ago. A dozen or so dishes at a four person counter. Thank you chef Katayanagi.
How expensive is it?
@@felipecirne Around 18,000 yen a person
@@ramenadventure how much in advance do you have to make a reservation?
@@tangaurelia we did it a few weeks
@@ramenadventure thank you!
Just a sincere and honest post from germany coming through. I just love the editing of those videos. They bring me peace in a very special way and i just wanted to say thank you for this series. A whole lot of love from Munich
Same from Vienna, Austria.
Video is by Tofu Media, company of Polish youtuber living in Tokyo. Check KRZYSZTOF GONCIARZ youtube for more videos, best travel vlogs series from Greenland
You weren't put off by the jerky framing?
I feel the same too, greetings from Indonesia :)
@@t_xxic8814 0000 pp 0000 I0😁0 0 pp0 me 00 0 pp0000 00
Earlier I used to think this all expensive food is a gimmick but after watching such videos I am amazed the amount of care is taken in each step from born of the animal to dish coming to plate it is really fascinating to me I am in an aww. These chefs take such care of each step involved in the making of the dish. It is just awesome and hopefully one day I would have the pleasure of eating these executive dishes.
The last thing you should do is to try them. Dont just try one, try as many as you cab
Animesh Sahu try Wagyu from different regions of Japan. I sampled it from the breeds of the regions I visited and the variations are amazing. My favorite might have been Ishigaki-gyu but it’s hard to say. .
*awe
Can anyone tell me what’s he dipping the meat into at 3:20? It’s some powder I’m guessing flour? Then egg yolk then a different type of powder?
Ajhar Miah flour. Then egg followed by bread crumbs.
He has to be a Top Scientist in Japanese beef cuisine, very knowledgeable and he dresses the part of a professor teaching a science class!
This guy just poured all his knowledge and not thinking twice to even share his techniques. Great great respect from me 🙇🏻♂️
He looks more like a food scientist.
more like a regular scientist...
Dr Bunsen Honeydew-san.
German Butchers also look like this mostly, when you're higher ranked in the workplace.
@@shuttze more like MADTV's North Korean Scientist
@@ultrafastidious6497 or unit 731 scientist 731部隊
I speak a little bit of Japanese. The most astounding thing for me is that how this chef talks about some of the most intricate techniques as if these were like super mundane steps to follow if you were cooking at home. Goes to show how high the bar is to begin in the first place.
Got money standby and ready for Japan foodie trip as soon as this whole pandemic is over.. As long as I'm alive & healthy til then.
have fun dawg
i hear ya
Good luck
Gonna do exactly this. Flight to japan was canceled earlier this year.
I feel you, bro.
he looks more like an artist, simply brilliant !
Cooking is art?
@@jordanahamed4316 si
The focus, the precision and the mindfulness with which he cooks makes it seems like he's meditating. Humbleness, passion and dedication blended with makes this restaurant special.
“I have never grown a child but I would say you treat them like a cow”
lmaooo
lmfao
I had a Kobe Chateaubriand at Kaiseki 511 in Tokyo in 2019 when I was there for the rugby World Cup and it was a mind blowing experience. I was highly expensive but I think for the chance to try the best cut of beef in the world it was totally worth it. In my opinion.
That white liquid was a mixture maily vinegar and slat, water and some sort of grain alcohol (probably sake in this case). My family has been using that mixture for beef tripe for generations now. Works wonder
Never had my eyes witnessed a so beautiful cooked wagyu steak in my life, and there is a lot of good chefs out there
It's not cooking, Its a true art. Simply beautiful
I'll admit it's an artwork with great details to the design and to the overall presentation of the final piece.
Truly outstanding. I got nothing else after that. Pure dedication, discipline, respect, honor...
0:33
Obligatory wasabi grater scene
TRUEEEE
Wasabi is actually really good with wagyu - it cuts the fat in the tongue. I still dream of wagyu steak and real wasabi. 🤤 It’s a treat.
Of course, wasabi is closely related to horseradish and mustard which are common pairings with beef in Western cuisine.
The Cheat thanks for the info...
you don’t have to relate everything back to western cuisine tho.
@@christellepineda3898 the point is that certain flavors work together regardless of region. We think nothing of beef and horseradish in the west, so we shouldn't expect any different in the east, where Wasabi is analogous to horseradish
Food look beautiful and those pottery plates he is using look very nice, as well. Most of them are in Japanese traditional style, seems like made by special creators' hands. I especially love the Oribe style piece, he used for the beef trip and asparagus.
I love all preparations of wagyu but *_shabu-shabu_* is indeed my current personal favorite.
他にはない新しいスタイル！本当に尊敬してます！
I really enjoy watching everything made by Tofu Media. It always have class.
Everything these people do, they do it with such dedication!
This man has a PHD in
Bovine Quartering, Thermo-Gastronomy & Edible Structures Configuration.
Whenever I hear or read someone talking about going to Japan for the first time, sharing their travel itinerary/budgeting plans and making a triumphant point of saying that they're going to save money by 'not eating out much' I burst out laughing. What's the point in going to Japan if you're going to try and save money by eating convenience store food, ramen, Starbucks and weird Westernised basics on the fly served in commercial chain restaurants?! One of the main things that's 100% worth sacrificing and saving for when planning a trip to Japan is the extraordinary food; cut back on other indulgences but NEVER EVER the food you eat there. I'm sorry for this confession but it's all true. I laugh out loud on reflex every time and then scramble in a mild panic for a gentle explanation, so people know that my laughter is not meanspirited but coming from a totally different place. This was a fantastic video by the way, thank you so much for your hard work in filming and editing it.
What the hell, he says its not perfect? He just gave me the definition of natural perfection. Holly cow,
Despite how very interesting this is to see, his mastery and passion for his craft, I'll be damned if I'll ever a steak that's so raw it can walk itself on my plate.
I think I would start crying if I got the chance to try this. That looks godlike
They treat their cows with love and comfort all the way to the end, hence all of the texture and that.
So beautifully presented in every way!! Thank you
The filming crew hit the jackpot with this one. I wonder if their other colleagues ever get jealous lol
A true perfectionist, thank you for this amazing video production and for Whetting my appetite. 🎎🎏🎋
I admire all these Japanese chefs...the countless hours and thinking they put in their cookings...
So yummy... one day I will enjoy this amazing Japanese cuisine
Truly an art form. Brilliant and beautiful culinary work. I dream of going to his restaurant during my lifetime.
i really love this kind of video, inspiring as always😍
Hows it inspirational
You didnt even watch the whole video. You just wrote some generic comment to get likes. So sad...
@@absoluteunit8628 rofl he was to
This was incredible. Thank you
I always watch this chanel when im eating
Thank you for the subtitles
Incredible. These vids are amazing
Both tried Wagyu and Kobe beef in Japan. All I can say was, Japan is the best!
Someone give this man a Michelin star!!! I'm in tears.
And we are honoured to be able to watch you practice your craft with such love and passion.
I'm glad he was using the tail & tripe. I was going to comment that you see people talking about and cooking Wagyu but never the less expensive cuts - never the shank, chuck, or round.
Tails r expensive bro. Love the balance of gelatinous cartilge and most active part of the cow meat
I initially thought the tripe was a dishrag and wondered where the tripe was. Either way, I want to eat everything he made. It all looks spectacular.
Watching this around midnight... makes me crave 🤤
When it comes to Japanese goods and services you won't think twice because it is automatically genuine and priceless.
Imagine being a package theif and opening a box to find high quality wagyu
The tripe with asparagus plate was stunning
Can’t wait for Covid 19 situation to end for me to travel to Japan
This red crispy wagyu is the most delicious looking thing I have ever seen ... would kill for try a piece 😋
"You don't cut the beef like that!"
"Sometimes I do..."
omfg is that a bobby lee reference. i havent thought of him in years haha
He looks like a food scientist, I like this guy!
My peasant a$$ watching this:
Mmmm, ramen will do.
Am moved by the chef's incredible devotion.
His voice is so calming.
This is so tender that he cuts it like a salami.
Doesn't need to freeze it to make fine slices for carpaccio.
5:27 We use one spoon (hydrogen peroxide), one lemon, one spoon of vinegar and 1 litter cold water to clean cow stomach.
話してる内容も良いですしなにより謙虚ですね、実力を感じさせます。海外発信の日本の料理人インタビューでみかける人は胡散臭いイメージがありましたがそうでない方をみれて安心しました・・・
Genuinely suprised I don’t see any “that piece of beef is too raw!” comments.
My food isnt perfect yet. Beef is bottomless, there is so much to learn. So humble
Slap it on the grill on a good reverse sear. That is what I would do with the ribeye of this type of Wagyu. But in reality this man is truly a magnificent chef, I would love to try his wagyu dishes. Dream come true it would be🤤
I have been foreign food shows from last 14 yeatrs now, i know all the tricks ,techniques and understand the nuisances about food almost from alll the major cusiine around the world. I know how methodical japanese are when it comes to food as well however didnot know that choose the BREADCRUMB also based on the taste ,color it will be impart and consider its chemical compositions before selecting it- Amazing ,1st time i heard and saw it , no other culture cuisine goes so deep that they give a thought abt the Breadcrumb... i dont think even the French do it ,i have never seen or heard them do it. Thats why i drive a SUZUKI ;)
Oh my God that peice of beef looks amazing,
Wow, another addition to my bucket lists.
Its amazing how Japanese chefs devote their entire life to perfect such simplicity. But than again ... its just food.
A chef with a professor's appearance, that's a bit of a new one for me. I can respect his dedication and admire his thorough knowledge of his craft. The choice to go bald was a bold move, but it definitely works in his favor. I sure don't look good with my male pattern baldness.
0:56 "It's a fillet from a female cow." Bahaha I wonder what other type of cow there are according to translator.
Dirty cow
Did anyone else notices that on 6:51 it said thick slices when the chef cuts it extremely thin
Be safe watch this when you have eaten or about to eat
This is why you dont eat steak cooked well done.
"I will cut a thick slice"
Proceeds to cut a 5mm thin slice hahah
That's Japan for you.
It is kind of a thick cut for shabu shabu tbf
2.32 that's quality!!!
the mysterious liquid is actually the joyful tears of the cow harvested after it realized it was going to be killed for consumption but was happy nonetheless for it was given a happy life.
Its actually vinegar
But there is a slight chance you are probably correct
What did the japanese cow say to the other cow
*Wagyu doin?*
this comment is underated
Bdum tss
You made me choke on my milk dammit
Lmao
haha (looks in despair and regret)
It’s 2am and I had to watch this video before going to bed
And here i am 3 am ahahahah
Fantastic, professional.
All about perfection 👌🏼
I need to go to his restaurant to try some of the best!!!
Maximum Respect to the Master Chef 😎🇨🇦✌️
When you do it with love, everything is beautiful..💖
Thank you for video
Treat them like your child ,feed the good food and then eat them nice😂👍
hats off to his dedication to his trade and skill ....
Perfection...
His kitchen looks more clean and well equipped than a bio lab...
Master of his craft 🙌
Who's here drooling after watching the videos??? More drooling videos here ⬅️⬅️⬅️
I just want to try one of these dishes!!!!
He's like the Asian version of Heston Blumenthal 🔥👏🏼
that's amazing stuff
Superb
Awesome.
I love him
Day by day i learn how to cut a meat.. even tho i eat cereal for lunch before college
u know it's gonna be expensive when u see a scientist as a chef
At the end, when he says this is a very deep / bottomless subject. Instead of "there is lots to learn" i think he says "I would like to be taught more" (Oshiete moraitai desu) which is subtly different.
Theres just something about japanese people and how crafty they are with dam near everything they do
I dont believe best of the best ingredients means best of the best food. Though that is most of the case, i really admire chefs that can turn average ingredients into mindblowing dishes