Knowing how much work you put in every night is why I tip pretty much as what my meal is, you don’t have a behind the scenes prepper for you you do it all and it is an art most people don’t understand, it is like a concert people see the show but don’t know what really goes into the whole performance…
I always assumed someone in the kitchen had the job of prepping the carts. Thank you for showing us everything you do. You're a very impressive teppanyaki chef. You should take your show on the road for private parties.
The hood and the filters look brand new after cleaning. It is fantastic to see the employees take pride in their work! I have no doubt, that this is a great restaurant!
Great video, I had no idea the chefs did so much of the prep work and cleaning themselves. I thought they just go to be the star of the show. What was the second sauce you put on the fried rice, other than the soy sauce?
Depends on the system the restaurant has in place. Some restaurants we will have a kitchen helper that does the prep and set the carts. The hoods are usually contracted out to a company that cleans hoods. It’s rare to find Japanese steakhouse that run like that anymore.
Brings back memories. I worked teppan for 10 years. I know the feeling of being nervous after a while. I used to work holidays and I remember those first table nerves kicking in 👍
You have way more skills and personality that any of the chefs I get here in Atlanta. Hopefully Santa is bringing me a Blackstone this year... Thanks for sharing! Love the channel!
Thank you, Ive worked in the A at a place called Orient Express. They gutted out three cabooses of a train and turn it into a sushi and teppanyaki restaurant. I spilled ginger sauce on Kenny Rogers shirt that restaurant! Thanks for watching.
That's what's up. I do miss doing teppanyaki in the professional setting, but I also really enjoy catering in people back yard . Cool vid thanks for sharing
@@thebackyardhibachi i wish I could post a picture of the prep. I thought I made too much but even though several people didn’t come over, it was all housed by the end of the night. Having a 22” is too small when cooking for 6+ ppl. Had to do everything in stages and keep them warm in the oven until I could plate. Seriously love how you break down the prep and stage by stage cooking process.
@@thebackyardhibachi , like I've said before, always love going to Hibachi restaurants, started going when I was 10 yrs old ( I'm 49 ) . There weren't many around my area ( Massachusetts) back in the 80s, only 2 that l know of, one in Rhode Island and one in Revere Mass. My father took me to both whenever we had the chance. I still cook Hibachi style on my electric flat griddle lol
@@jaycosta7204 I worked at a 30 year old restaurant in Ohio and they had a news clipping from the 80s of when they won an award. They had a picture of the menu in that news clipping and the prices were exactly the same in 2012. They never adjusted for inflation. It just shows that teppanyaki was a more exclusive experience back then. It explains why it’s so popular and mainstream now. Thanks for watching the videos.
Watching all your videos in the back yard have been great...but not much is more satisfying than breaking down a whole tenderloin. I do this for my family all the time when they're on sale.
The dexter brand fork is the industry standard. If your not doing a show or cutting on the griddle it’s more effective to mix and serve using two spatulas.
Hey chef Paul - you're one great cook! I was wondering about the liquid ingredient you added from the yellow squirt bottle just after the soy sauce: is it chicken stock? Thx so very much!
Thanks for sharing this, Chef! May I ask how you do the fire in the beginning? Is it the same concept as the Volcano as it is a great starter I’ve seen lots of Chef’s use.
took my son to a place like this for his 10th birthday and i got to wondering...who are these people. how do they train? how do they live? what do they do outside of here? my son said they live here and practice :)
You got skills man
Thank you!
Very cool video! .. Thank you for posting! 👍
Thanks for the Education 🎉with the technique Videos !!!!!
Not a problem!
Thank you!
No its for us !
Thanks for the behind the scenes view at the restaraunt.
Knowing how much work you put in every night is why I tip pretty much as what my meal is, you don’t have a behind the scenes prepper for you you do it all and it is an art most people don’t understand, it is like a concert people see the show but don’t know what really goes into the whole performance…
It is a lot of work, but Interacting with and seeing the customers reaction and joy is what makes it all worth it in the end.
Incredible. Thank you.
Thank you for this.
I would be honored to eat at your table!
Ode be honored to cook for you!
That was fantastic!!!
Oh man, if I went back into a restaurant I’d be nervous as well. You’re a good all around teppan chef. 🤙🏾
Thank you, Private teppan and restaurant is two different beast!
I always assumed someone in the kitchen had the job of prepping the carts. Thank you for showing us everything you do. You're a very impressive teppanyaki chef. You should take your show on the road for private parties.
Thats what I do now!!! This will be my second season a private chef.
Bro this dude need more love aka subscribers
Every hibachi restaurant would be honored to have a chef like this. Much respect
I am theonly chef at my restaurant so I have to do everything my self.. it's he'll but fun af if u love ya job
If it’s your passion nothing can stop you!
2 years away……….you’re simply a master of your craft my good man……a master……keep the backyard hibachi coming…..I just got a griddle!
Thank you, the griddle is so versatile. I’m excited to show everyone what it can do!
I'm a teppanyaki chef to and I hate cleaning the filters it suck when you cut your hands on them sometimes
The aluminum ones are the worst!
Hell yeah
The hood and the filters look brand new after cleaning.
It is fantastic to see the employees take pride in their work!
I have no doubt, that this is a great restaurant!
great videos glad to see another lefty
Thank you! Lefty life!
Great video, I had no idea the chefs did so much of the prep work and cleaning themselves. I thought they just go to be the star of the show. What was the second sauce you put on the fried rice, other than the soy sauce?
Depends on the system the restaurant has in place. Some restaurants we will have a kitchen helper that does the prep and set the carts. The hoods are usually contracted out to a company that cleans hoods. It’s rare to find Japanese steakhouse that run like that anymore.
Second sauce was mustard sauce.
Brings back memories. I worked teppan for 10 years. I know the feeling of being nervous after a while. I used to work holidays and I remember those first table nerves kicking in 👍
Looks like a tough job! Thanks for sharing!
It's a fast pace environment for sure.
You are professional chef. You love what you do. I am so proud of you. ❤
You make everything look so easy. Awesome video. Thanks for giving us a behind the scenes video. Keep up the great work.
Thanks, will do!
Amazing talent...respect 😊 I always tip well, this is a true art form and takes alot of practice to master the skills.
Thank you very much!
What an awesome talent
You have way more skills and personality that any of the chefs I get here in Atlanta.
Hopefully Santa is bringing me a Blackstone this year... Thanks for sharing! Love the channel!
Thank you, Ive worked in the A at a place called Orient Express. They gutted out three cabooses of a train and turn it into a sushi and teppanyaki restaurant. I spilled ginger sauce on Kenny Rogers shirt that restaurant! Thanks for watching.
That was awesome thank you for sharing this, it's even more b impressive watching you in action in a real industrial kitchen thank you so much.
That's what's up. I do miss doing teppanyaki in the professional setting, but I also really enjoy catering in people back yard . Cool vid thanks for sharing
Much more rewarding
Bro! You are Awesome!!!
Absolutely 💯 Yes we want the breakdown of the filet / strip steaks 🥩
Awesome video! Thank you!!
You bet!
I made your Steak and Shrimp Hibachi last night as my first-ever griddle cook. Thanks for making it look simple!
Very cool, how did it turn out?
@@thebackyardhibachi i wish I could post a picture of the prep. I thought I made too much but even though several people didn’t come over, it was all housed by the end of the night. Having a 22” is too small when cooking for 6+ ppl. Had to do everything in stages and keep them warm in the oven until I could plate. Seriously love how you break down the prep and stage by stage cooking process.
That’s pretty cool stuff!!
Is mustard preferred? I follow your videos and that’s the first time I’ve ever seen you use mustard
Excellent video! Always wondered about prep for that style of service with everything being fresh.
Thanks. Love your videos.
Awesome!! That's talent 🤘🏻💯
Thank you!! 😁
@@thebackyardhibachi , like I've said before, always love going to Hibachi restaurants, started going when I was 10 yrs old ( I'm 49 ) . There weren't many around my area ( Massachusetts) back in the 80s, only 2 that l know of, one in Rhode Island and one in Revere Mass. My father took me to both whenever we had the chance. I still cook Hibachi style on my electric flat griddle lol
@@jaycosta7204 I worked at a 30 year old restaurant in Ohio and they had a news clipping from the 80s of when they won an award. They had a picture of the menu in that news clipping and the prices were exactly the same in 2012. They never adjusted for inflation. It just shows that teppanyaki was a more exclusive experience back then. It explains why it’s so popular and mainstream now. Thanks for watching the videos.
Amazing to see behind the scenes. And thank you for the yum-yum and ginger recipe vids!!!
On your "Day in the Life" video you added two sauces. Were they Soy and Yum Yum?
On the fried rice was soy and mustard sauce. Mustard sauce recipe is on the channel!
Great content. Wow
great videos Paul..what sauce did you put on the rice? on your other videos never saw that. thanks!
Soy and Japanese mustard. The recipe for the Japanese mustard is on the channel!
thanks@@thebackyardhibachi
Great video! You never stop working! Impressive! Cheers 🍻!
Excellent video paul, thanks for showing us behind the scenes 👍
Watching all your videos in the back yard have been great...but not much is more satisfying than breaking down a whole tenderloin. I do this for my family all the time when they're on sale.
Thank you, it's good skill to have especially if you have a big family.
Wow! Keep it up my guy, didn’t know you were a certified badass! 👍
Thanks! All I got is a food handlers certificate!
Thank you for the behind the scenes brotha!! 🔥🔥🔥 episode
chef what liquid you use for flame ?
Vodka
Amazing, how long did it take you to learn?
It took me a few months to become adequate. I never stopped learning though.
Very impressive… great job Paul!!
I share your videos to my griddle page on MeWe
Thank you and Thanks for sharing!!!
Great videos. What hibachi fork do you recommend for home cooks?
The dexter brand fork is the industry standard. If your not doing a show or cutting on the griddle it’s more effective to mix and serve using two spatulas.
I watched the video for utensils after I posted this. Thank you kindly.
Hey Paul, what was that other sauce you put in the rice after the soy sauce? It looked yellowish..
Mustard sauce
so cool bro ! would love to learn how to break down a filet !!!!
Just realized I didn't have notifications on, now I gotta catch up.
Welcome back!
Wow. I figured you guys had prep cooks like other restaurants. Surprised they make you guys clean the hoods and cut veggies.
Some Japanese steakhouses have those systems in place.
Are you still working at Kyoto??
Or just for flogging
Doing it for the vlog!
Does the restaurant make its own butter or is that huge mound from a provider?
We mix our own butterwith seasonings. This video is coming soon!
Hey chef Paul - you're one great cook! I was wondering about the liquid ingredient you added from the yellow squirt bottle just after the soy sauce: is it chicken stock? Thx so very much!
Thank you! That was mustard sauce, I have the recipe up in a playlist called hibachi sauce recipe.
yall make the best fried rice IMO better than what i get at chinese place! Lol
I hear that all the time at the restaurant. The difference is in the grain and quantity of the rice.
Thanks for sharing this, Chef! May I ask how you do the fire in the beginning? Is it the same concept as the Volcano as it is a great starter I’ve seen lots of Chef’s use.
Yes, same concept as the volcano. I really don’t recommend doing the opening fire at home though. It’s dangerous and a lot of things can go wrong.
@@thebackyardhibachi Heard, Chef! Thanks for the reply and keep up the great videos (very informative).
Titleist hat…Do you even golf bro 😂
😂 I don’t even need a hat with all this shade.
What kind butter you be putting on that chicken steak rice shrimp etc
At the restaurant we use seasoned garlic butter. At home I use regular butter.
Nice video bro!! Does only head chef touch/cut steak?
Yes and sometimes the second chef. The Head chef also makes most of the sauces Yum-Yum, Ginger, Mustard, etc...
Don't even act like you're not an actual ninja
What was in the yellow bottle after soy sauce??
Spicy mustard.
Very Cool, I miss this kind of outing. It has been a very long time. I feel like the pandemic killed this industry.
See if there's a chef that does catering or pop up style near you. A lot of chefs including myself have gone this route.
How many hours a week do you work as a full time Hibachi chef?
About 50 hours a week, sometimes more. I don’t work in the restaurants anymore though.
took my son to a place like this for his 10th birthday and i got to wondering...who are these people. how do they train? how do they live? what do they do outside of here?
my son said they live here and practice :)
He’s not wrong. 😁