WOW! 110KG Raw Tuna Dismantling Show by Korea's Top Tech Chef / Korean Tuna Restaurant
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- Опубликовано: 30 янв 2025
- 👦 This is a tuna restaurant located in Busan, Korea. 110KG raw tuna is dismantled by the top-notch Korean chef at the restaurant. A variety of fresh tuna dishes are impressive.
💲 Price
💶 USD - VIP Tuna Course 74 USD per person
(Tuna sashimi, futomaki, sushi, lobster sashimi, tuna hamburger, tuna bone kimchi steamed, etc.)
🏠 (Google Map) goo.gl/maps/RN...
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
All my life I thought tuna was a small fish.
I thought so too
You are right in some places.
Not all tuna is big fish.
I eat tuna at least once a week because it is a good fish with high amounts of omega-3 fatty acids.
Tunas are part of the family Scombridae, which also includes mackerels, large and small. But there are tunas, and then there are, well, “true tunas.”Two groups (sometimes known as “tribes”) dominate the tuna species. One is Thunnini, which is the group considered true tunas, characterized by two separate dorsal fins and a relatively thick body. The 15 species of Thunnini are albacore, bigeye, black skipjack, blackfin, bluefin (three species: Atlantic, Pacific, southern), bullet, frigate, kawakawa, little tunny, longtail, skipjack, slender and yellowfin.The other tribe is Sardini; these tunas - the dogtooth tuna and several species of smaller true bonitos - are somewhat more mackerel-like (notably with a more elongated body and a row of sharp, conical teeth).
Hahaha
@@nandy3670 where you from?
@@eduardosalinas295 I am from India 🇮🇳
I don't know if you can understand English I'm sure some of you can over there I want to say something to you I am thoroughly impressed I never knew what true preparation was like with certain Seafood now you understand my mother was a chef I watched her for years but you never did anything like this she was a southern Saucier maybe by the grace of God I'll get to visit your country one day and watch it live until then keep on pushing on because daddy like
영어 번역됨ㅎ
여기 애정하는 식당인데, 과정이 흥미진진하네요. 건강하고 안전하개 오래 해주새요.
Tuna is my favorite kind of fishes, I love the sashimi most. This is the first time I see such a large tuna fish! Great skills from these master chefs! Really appreciate yougotthisyougotthis
Первый раз вижу такую большую рыбу. И как всегда с большим наслаждением смотрю как корейские рабочие работают. Аккуратно , бережно. Молодцы!!!
Wow! But How To Apply Thid Kind Of work. . I have 6years Experience Of Tuna Cutting Like This
Wow! I catch tuna all the time. I just caught a 83 lb (37.46 kg), fat-belly bluefin tuna last week. I usually throw away most parts of the tuna away except the collar, cheeks and main loins. I discard anything with blood lines (the very dark red parts in the loin) because it taste too fishy.
I never thought to use the bones. These chefs literally use every part of the fish. Very Impressive and everything looked so tasty.
Hi Suzie that was an amazing one. Please where are you from?
@@raymond4411 Am from East Blue a little outside of Grand Line.
@@marvikv2505 have you met Luffy or Garp at least?
@@thespeedyeagleYes, excellent Chefs from Osaka and Nagoya.
@@marvikv2505 last time I remember one of them was a pirate the other a marine
Наблюдать за тем, как этот мастер работает ножом - эстетическое удовольствие.
I’ve heard of a chefs knife, but a chefs sword?! That’s awesome! These guys got their own restaurant style Excalibur.
@@fathir8137 that right there is sarcasm my man!
A chef say to another: “Huh, you call that a knife?!”
The rest is history.
@@fathir8137 it's called humour. One day..you might own some .
@@fathir8137 i dont expect much sarcasm sue to your pfp
@@fathir8137 Please educate your self about a subject before try to correct others.
Its not called a tuna knife, the correct name is Bankai (卍解, Final Release) is the second and final upgraded form of a Zanpakutō. Prior to Ichibē Hyōsube giving this form its name, it was known as a Shinuchi (真打, True Strike), and when a Shinigami achieved it, they would possess an "Evolved Zanpakutō" (進化した斬魄刀, Shinkashita Zanpakutō).[63] To achieve Bankai, one must be able to materialize and subjugate their Zanpakutō spirit. Materialization means the opposite of getting dragged into the Zanpakutō's inner world: the wielder needs to summon the Zanpakutō's spirit into the physical world. It usually takes 10 years or more to achieve, plus the experience needed to master it.[64] Despite the Zanpakutō spirit being subjugated for their Shinigami to learn Bankai, the Zanpakutō also becomes stronger and learns Bankai at precisely the moment their Shinigami learns it.[65] Even though Bankai is the final stage of a Zanpakutō, it does not mean the Shinigami's growth ends there. A Bankai, especially one recently obtained, can evolve even further as its Shinigami gets stronger.[66] Furthermore, obtaining Bankai allows a Shinigami to release their Shikai without calling its name, although some Shinigami still choose to release their Shikai by calling its name.[67]
The power and forms of Shikai and Bankai are dependent on the Zanpakutō and vary according to the wielder's strength and training, but the power of a Zanpakutō's Bankai is generally 5 to 10 times greater than that of its Shikai.[55] Only the strongest Shinigami can use it, and it is the ultimate technique of a Zanpakutō. Even the four noble families, whose members are always exceptionally talented, only have one member capable of Bankai every few generations. Those who achieve Bankai always have remarkable roles in the history of Soul Society.
I appreciate how clean the restaurant is and the staff washing their hands like a surgeon even though they wear gloves.
Just an amazing video overall! Most satisfying of all satisfying videos! The way they handle the tuna, cut it, prepare it, process it, treat it, respect it, everything is just awesome. The teamwork, cleanliness, concentration, creativity is top notch. Not one piece of meat from that tuna was wasted. One of the best videos I’ve ever watched on RUclips hands down.
Смотрю, на этот процесс - завораживает! 👍
Нравится расчлененка?😊
@@Руслан-ш4ж А вот вы на это смотрите, в меру своей испорченности! 😂
Блюда из этого тунца приготовлены роскошные. И без сомнения - очень вкусные. Респект и уважение этому корейскому шеф-повару.👍🏻👍🏻👏🏻👏🏻
Сырую едят?
@@Любовь-е2б вот этого я не знаю. Может быть и едят, но с какими-нибудь соусами. Так вкуснее, ну и чтобы не заразиться какими-нибудь паразитами. Японцы так и делают, может быть и корейцы тоже.
Given the real cost of these fish to restaurants. You must respect the knowledge this man demonstrates in cutting the fish and being economical about it.
The Japanese know how cut tuna up with respect
TÜRKİYE,den koreli kardeşlerime selamlar böyle bir gösteri ömrümde ilk defa görüyorum. harkuladenin ötesinde muhteşem ötesi bağıldım. böyle yetenekli insanların önünde şapkamı çıkarıyorum benimde böyle olmasada fakat lezzette üzerine tanımadığım bir tatlı becerim var böyle bir yerde çalışmayı çok isterdim tatlımla o restaurantı şereflendirmeyi çok isterdim ❤..
للفقيد
The crew is like a machine made of many parts moving smoothly together. The feast is made of works of art! Every part of the tuna is shown in its finest form.
I'm j
Сериал! От и до.... Симфония умения! Чётко , слажено.... Профессионально! Виват!
Nothing goes to waste. I also noticed how carefully they handle the Tuna' almost like respect for the fish and cleanliness is Number 1
Зрелище удивительное! Работа поваров восхищает!
⁸4 70s¹1⁸o⁸ol
И спасибо, что без музыки
Из одной рыбки такое разнообразие! Какая работа, настоящий мастер своего дела. Вся сервировка - высший клас! Всё: инструменты в золотых руках, посуда, подача... Ах, я не там.😊
Это рыбина!
Хочу сказать, что я знаю, что такое Рыба и Рыбка. В 90-е с зарплаты брала одну "рыбку" пикшу на неделю с семьёй 3-е детей и каждый день из её мяса делала новое блюдо: голубцы, котлеты, колдуны (белорусское блюдо), гуляш, овощное рагу с рыбой, супчик... могу ещё перечислять. Моей старшей дочери уже за 40, но и сейчас она вспоминает, что одна "рыбка" не успевала ей надоедать. А рыбкой назвала, потому что по цене на фоне мяса она очень выручала, чего в наше время не скажешь.
@@nadejdapavlovna47 , полуголодные 90-е я, увы, проходил, знаю. Вы молодчина! А вообще-то, тунец, тем более такие крупные "рыбки" это аккумулятор токсинов из своей мелкой добычи в океане(с каждой рыбёшки по крохе миллиграмм). К употреблению на регулярной основе не рекомендован, даже опасен. Просто японцы с детства адаптируют к тунцу иммунитет. Ну, а нам - Разочек, ради утоления желания экзотики, разве что. Тут наша пикша, по полезности, кладёт тунца на лопатки. С ув
Скумбрия - родственница тунца и намного вкуснее его.
@@TanyaNovaya , и намного вкусней и полезней! Тунец, это своего рода марка, уловка менеджмента, даже идол, для японцев в первую очередь, а для нашего нынешнего поколения тик-токеров и подавно ...
It’s amazing the way they cut the steaks😋
Thank you for this video. The amount of detail these chefs demonstrate is amazing. I rarely eat fish but couldn’t stop watching.
U really should eat more fish. It's really good for u.. the people that live the longest in the world live on an islands off the coast of Japan. They eat mostly fish..
@@vershawnsea9219oh fr 😂😂 I thought the smell of the fish made everyone NOT WANT to eat it
Magnificent! With all due respect, I really enjoy watching them dealing with that huge fish. What a great skill of it.
This video is very different from other tuna processors I have seen. These guys didnt use the cool axe type knife that is definately the best tool to use for this job. Those knives just chop as opposed to a smooth slice.
The difference in knife quality is incredible. That long sword-length knife was so much sharper than all the others it just glides right through
I reckon that Hattori Hanzō made that ;-)
@@TheOneAndOnlyMrH ookkki
@@yashfaslittellife367 It's a Kill Bill movie reference 🙂
All those knives were gliding on the meat. They are obviously sharpened frequently.
A sword-like tuna knife like that one could easily cost 4500 $. Handmade knife.
Хотелось бы везде побывать, все попробовать. Но этому небывать никогда. Поэтому остается только смотреть, завидовать и слюнки пускать. И еще ножи- это нечто. Особенно меч самурайский
Impressive, food looks delicious 👌
As I had never seen a whole tuna before, I thought it was all amazing. The size of the fish, the beautiful color of the fresh meat, the skill of those who handled the cuts, the knives so sharp they cut like butter, everything is simply amazing...
Temos que ser sempre gratos ao que os mares nos fornece como alimentos. Que respeitamos os mares, não poluem preserve o que é de todos. Magnífico trabalho dos chefs ao cortar de forma cirúrgica o Peixe Atum. Brazil 🇧🇷🙌👋👋👋👋👋
Не море даст ,а Наш создатель,Аллах,дал нам как даром,что бы люди кушали таких вкусняшек!!!
Terorist🐷🐷🐷🐷
@@КЫРГЫЗСТАНКЕЛЕЧЕГИКЕҢК
Temos que ser gratos a Deus, ele é o criador de tudo!!
Law
I heard that properly preparing a tuna is a skill, but watching it from start to finish......wow 🤯👏
From what ive seen before, these guys rather butchered than prepared that fish 😅
Ive seen guys use knifes, so sharp, they went through as if it was butter.
Моё восхищение умению повара, чистоте, аккуратности и слаженной работе всего коллектива! Чистота как в операционной 👍😃
Amazing! Any idea on how much that tuna would weigh and how much would it cost to buy? Or, how much could I sell one for if next time I went fishing...I happened to pull one in?
Pure awesomeness from start to finish! The quality of the giant tuna, the precision and craftmanship that goes into it, the cleanliness, the attention to detail, all the work from cutting the fish to handsome pieces to preparing the dishes and serving them to the guests is so well-coordinated and well-balanced, so harmonic and fluent - it's like dancing in the ballett or performing an opera with lots of singers and instruments. No wonder a Japanese or high-class Corean dinner always costs a fortune.
да понятное дело что японцы были первыми в этой технологии
@@НикодимНикаков u
lllllllo
definitivamente son espectaculares en rapidez y en presentación del producto felicitaciones......me dan ganas de cenar con este video tan rico.
Выглядит очень аппетитно! Я бы хотела попробовать и именно у этого Мастера.
У японцев до 15см пробуй у негров там длиннее😂
Полный восторг от такого великана и мастерства поваров!
Impresionante ver estos videos son interesantes como trocean el atún y la comida tiene buena pinta, nunca he comido pescado crudo, como trabajan en la cocina todo en orden y limpio enhorabuena,
Hhhýhyhh
@@godhankumar4739 voiiwj.^
Я думала, не досмотрю до конца - захлебнусь собственной слюной!
Посмотрите как это делают в Японии. Гораздо чище и красивее
А я больше залип как разделуют
Чем можно сравнить вкус тунса?
А я думал не досмотрю до конца, увижу как на Корею атомную бомбу сбрасывают, дикари мать их. С каких это пор мы дельфинов едим? Ты, существо неразумное, ты вообще в курсе, что они свой мозг используют на более чем 20%, тогда как даже самый умный человек и до 20% не дотягивает (обычно где то около 15%)? Мы не едим умных животных, собак, кошек, дельфинов. Да и вообще, есть хищников вредно, или думаешь мусульмане по религиозным соображениям не едят свинину? Как бы не так. Свиньи просто всеядные, а значит их метаболизм схож с нашим и такая пища для нас вредна. Коров? Баранов? Кроликов? Коз? Да ради бога, это травоядные и их мясо нам даже полезно.
@@artem10182 С человечинкой.
Привет!
Смотрела с таким интересом 💓💓💓!
Супер!
Мастера! Только слова восхищения!
Вот это класс ,такая большая 🐟🐟🐟 и как ловко и дружно работают! Браво!
Спасибо за такое видео!!!!
Видимо очень сильно вкусно 😋😋
The Tuna Hamburger steak looked really good. It had my mouth watering. Also the Kimchi.
Pemotongan ikan yang sempurna dan rapi. Sukses selalu
la cocina japonesa es un arte, la cocina peruana es la mas rica :)
Es coreana, no japonesa
What is done to the chiai? In America 90% of places throw it always, but in most of Asian countries it has many uses.
I’m
Just a tuna lover trying to learn more.
Thanks
It's nice to see how every part of that fish got its use
Joer, que tamaño de atúnsote, no imagine que venían en tamaño familiar estos pescados, ya me imagino como serian si se pidieran envasados.. nice con el video, 😏😏😏
And, BTW did you even notice the cutting skills with the Samurai sword.
It’s amazing to see that nothing goes to waste 😍😍
because every centimeter is worth a loooot of money 🤑
i think not the tuna has the same opinion
You are correct
Closer to the bone the sweeter is the meat 🥩
리얼 해체쇼 역대급 맞습니다!! 대단한 영상 즐감하고 갑니다^^
Весь процесс работы 👍. Слаженность, все отточено.
По мне так не аккуратно работают, одни понты. Моряки на плавбазах быстрее и аккуратнее работают. Особенно мечь меня позабавил....
Da prazer ver um serviço feito com dedicação e proficionalismo.
🎯💯❤️🔥
maravillosos arte
la delicadeza con la que tratan el atún y luego la preparación de cada plato es....
quedé fascinada desde el principio
mi admiración total
Hello
Hola mi encantadora amiga
makes my fish & chips on a plate , look really sick . The teamwork was stunning . From start to finish , you could see the attention to detail , the Pride in their work . Amazing
Никогда не пробовала свежего тунца,не знаю с чем сравнить,выглядет очень аппетитно,за мастерство особый респект,мы россияне имеем много морей, но хорошей рыбы никогда не видим
Минтай млять ито щас не укупишь! А тут тунец...проживем и не узнаем его вкуса то 😞
Елена сьездийте в Приморье и Сахалин, там лучшая рыба в России
Я пробовала, на говядину похоже чем то, ну очень понравилось.
@@НатаНата-э9ь на телятину похоже
Mis respetos 🙏
Deve ser muito gostoso esse peixe
Super keren dan Mantap Betul 👍👍👍😋😋😋. Bikin rasanya ngiler melihat nya
i am a fish cutter from India ❤️🇮🇳
saya tidak ingin tahu tentang anda
@@sincung6338 🤣🤣
안녕하세요 절단기님
Never mess with a guy who has mastery over his blade.
Man, I know where I'm going to eat if I ever make it to Korea.
Where, McDonald’s?
@ Matt Rausch
😂 😂 😂 😂 😂
@@tonyt8805 8o0
@@mjrauschI p up tttdh uybhvvvvhhuiuuyyy the us the best
bcxgl
lu aàaàūm
Very good to watch. I had no idea about the size of a tuna.
I just know now that tuna is soooo big 😳😳😳 I thought they were like a normal fish size 🤭
Folks. This video captures some fantastic Korean qualities.
Precision and concentration. Attention to detail. Professionalism. Pride in one’s work.
The vibrant variety and preparation of food in Korea is incredible.
Food is a huge part of this culture. There’s a lot of depth. If you’re a foodie, strongly consider a trip to Korea.
Speaking of this, I’ve had a special tuna meal like this with a large group of coworkers. It was incredible. The entire fish is used. I ate one of the eyeballs!
America ha all of those qualities and more too. two very unique and interesting cultures.
Щедрый дар моря. Приятно удивляет работа мастеров разделки и поваров, с каким уважением они относятся к этому дару природы и к своей работе!
Ты моньяк?
Everything here looks super delicious...여기 다 맛있어 보여요...👏🏻👏🏻
Quiero probar todos esos platos, q se ven muy sabrosos.!!
저도 욕지도 양식 참치 먹어본적 있는데 정말 맛있더라고요^^
así me quede al ver el proceso!!! 😲 pase de asombro a 🤤🤤 literalmente 🤣🤣🤣
Respect! If I visit Korea, I surely like to taste the VIP Tuna Course.
진짜 참치는 무엇 하나 그냥 버리는 게 없구나
😢😢😢😢😢😢😢😢😢
원래 음식은 버리는게 아닙니다.
아가미는 그냥 버려요
소 도 꼬리까지 씀 ㅋㅋㅋ
Quando se ama o que faz as coisas ficam maravilhosa,
Excelente todo unos expertos de la cocina, saludos desde Venezuela
Now that's a smorgasbord. Lol
Whole lot of talent in that kitchen. Well done fellas, and ladies.
A mi me gusto mucho la presentación todo muy lindo, pero mi pregunta es si comen todo crudo? a mi me gusta el Sashími, pero no todo lo voy a comer crudo, muchos dicen que rico porque imaginan se se cocerá después, pero yo no vi eso, lo que supongo que se remoja en una salsa de soja y limón o algo así, eso me quedo como pendiente de ver, por lo demás muy bien.
muy buen trabajo de los sur coreanos,,,,pero concuerdo contigo en que no todo deberia ser crudo,cocido es mas sabroso
@@carlosjavier7097 about
Wow, the presentation was beautiful. 😍😋 However, I'm curious to know how much a feast like that would run. Anyone?,🤔
$6-12/lbs, 242.5lbs, $1452-2904 for the raw bluefin tuna alone
Im From Davao City Philipines I want this Kind Of Job In Abroad😍❤ I Have More Experience of Cutting Tuna Sashimi❤for 6years . .
How long is the fish preserved? Is it all used in a day? How long does fresh tuna taste good?
La belleza de ése animal es incomparable, cada pieza merece respeto, bravo por los maestros de la cocina 👏
That table setting was insane, I would eat every single item on that table. Just incredibly delish.
Raw tuna ???? Really.....
Que arte é o preparo destes pratos.
Fascinating to watch, love the really long sward/knife and the heavy duty vacuum sealer.
Круто конечно, нет слов. Но такое ощущение что ножи не заточены. Смотрел видео, там простые рабочие тоже разделывали тунца, но они чуть касались лезвием и тунец сам на ровные дольки разложился
I'm curious to know how the tuna affects the flavor of the hamburger steak :) Does it add umami or?
Hi
It adds chuchachi only. Truly equisite.
The way its looked after is insane . Special care and gently handled . Looks mighty tasty as well .
역시 본참치 입니다 스케일부터 부산 1등 답네요! 멋지십니다 ^__^
ငညတဟရသု😂
It's very satisfying watching the parts slicing
exceptionnel ces plats, trop bon 😃
@Tiger el frankileiro ces vrais que les Japonais pêche beaucoup de Thon, mais les Eaux est Poissonneuse, et surtout 80% des Thon Rouge sont envoyé en Amérique et en Europe, car c'est eux qui se goinfre, et aussi c'est dans les Occidentale qui n'a plus de poissons, ils pêchent comme des fous en électrocutant les poissons, c'est toujours facile de critiquer ou dénigrer, mais si les Occidentaux ne s'excitent pas sur les Sushi, il n'y aura jamais eu de problème, c'est comme certains qui jalousent les Chinois, car ce pays est devenue Une Puissance Mondiale, militaire et facilement et politiquement, ils rachent tout et détiennent, d'ailleurs chez mon ami, c'est un Européen qui fait son ménage et nettoie ces chiotes, c'est fini tout ça, les étrangers être l'esclave d'un Occidentaux, moi pareil, je commande pleins d'européens, c'est la vie, qu'est ce que tu veux, c'est l'offre et la demande, tu crois que les Japonais pêchent tout ces Thon pour qui, pour eux même parce que c'est le pays des sushis NON, pas du tout, 95% du Thon, c'est pour les Étrangers, (Amérique, Europe et Chine) comme je voyage énormément, je connais un peu quoi, tu vois ce que je veux dire, je fais quelques affaires en Asie car la plupart des produits, on les achète en Asie, un exemple, moi j'achète la qualité je paye chère, mais certains Européens font baisser tellement les prix comme des fou, que le producteur est obligé de retirer de la matière, de la qualité et du temps etc...mais après on va critiquer les produits chinois c'est de la merde, NON pas du tout, un exemple les blousons je le paye de 30e a 60e en Chine pour un Lot de 100 pièces et je le revend de 80e a 150e en France mais certains veulent les même blousons chez le même producteur a 20e en plus, ils veulent que 50e pièces, il veut payer moins en commandant moins, c'est pas possible, donc le producteur ne respecte pas ces gens la, et qui est ce qui en pâtit c'est les clients, les étrangers payent mieux que les occidentaux, les temps changent, à Dubai, en Turquie, Ouzbékistan, Lettonie, en Corée du sud, au Brésil, en Afrique du Sud, etc..etc. ils achètent la qualité eux aussi, certains Européens ont tellement abusé, un bon jeans sans marque coûte 20e en Chine, l'Europeen veut l'acheter pour 5euro pièces pour lui, le revendre à 50euro en Europe, mais le prix production coûte 7e ou 8e, mais eux ils veulent payer moins chère que sa encore, et donc ils acceptent quand même la commande, la peur de perdre un client, mais il n'y a pas de contrôle qualité, et la matière du tissu qui est donc le jeans il n'est pas TOP quoi, mais pour 7 ou 8e, le tissu du jeans change, ils prennent la même qualité que Levis, le même Tissu, juste pour dire c'est facile de critiquer à chaque fois, les IPhone, les Nike et Levis sont produits en Chine, donc comme c'est en Chine c'est de la merde aussi, Non car c'est de la marque, et bien voilà, achetons de la marque, rajoutons 1 ou 2 euro de plus qui peuvent tout changer, et personne ne dira les produits en Chine c'est de la merde, ma montre connecté, je les acheté en Chine, pareil pour mon Iphone 13, acheté et produit en Chine et ce n'est pas de la merde, tu vois c sa, le Thon Rouge, c'est l'offre et la demande, si les Americains en achètent en Millions de Dollars et bien ils pêchent beaucoup, les eaux est Poissonneuse contrairement aux eaux occidentaux comme dans l'océan Atlantique ou Méditerranée, You understand Man, les Français mangent beaucoup sushi, pareil partout dans le monde, c'est pas les japonais qui le mange le plus, car eux ils mangent tout style de poisson 👍
Por qué chef tecnológico? Pensé que cortaría el atún con rayos láser, pero lo corta con cuchillo, dónde está la tecnología?
Incredible!!
I've never had any of that and never will but it's Tuna cooking perfection.
Wow!!
للل
لة
Os mestres das facas
Que carne mais bonita parabéns pelos profissionais que vcs são em cortês dê peixes 👍👏👏👏😍😍
Every single dish is a work of art.
이집은 자주가는데 갈때마다 느끼는건 생참치는 아니었고 얼려져있었어요. 일본자주가는데 일본에서 먹는맛까진 아니지만 가성비로 코스가 잘나와요. 남포동에서 맛난참치 먹겠다 싶으시면 마구로테이블 가세요
Absolutely yummy 👍
Monumental !!!!
Saludos desde Paraguay, pais de Sudamérica exportador de materia prima a paises de primer mundo
El chalan como quien dice, ¿no?.
The man pulled out a samurai sword to cut a fish. Koreans have always struck me as very distinguishable Asians. They produce quality goods; can't wait to visit!
Copied the japanese. Give credit where its due. Thank you
not a samurai sword, probably a longer maguro bōchō, It's a blade designed for filleting tuna
観られてよかったです！素晴らしい映像と音声をありがとうございます！
Never thought of using a sword to filet my Tuna! Been doing it wrong al these years. : )
katana would do the job too cool
@@llessurdoow2325 Bringing back memories of John Belushi's Samurai delicatessen!
I can't believe you are really amazing I wish I could taste it 😋😋🤤👌
It wasn’t until I was an adult of that I found that tuna were large at all, I think I thought they were salmon sized. Amazing animals.
you are still technically rite, skip jack tuna are more abundant and they are salmon sized
@@jimmyshenaethekids5054 🤔
Useless comment chutiya
Such a delight in the care of the tuna, food and preparing. Yummy good
SHOW ! Tenho dó dos animais, mas gosto muito de ver a arte de corte, inclusive de bovinos, suínos, peixes etc.