This was freaking awesome to watch. Love the art y’all brought together in collaboration. I wish I was in that room at the same time this was filmed. I hope all the patrons understand the once in a lifetime opportunity they had!!!
Congrats on having a co-host to illustrate the variability and unique quality of food illustrated to our taste , and more importantly, our minds! All videos are amazing and look forwards to seeing you two progress.
You don't find that fish in the states that often because most fishermen in cut them up unto strip bait for catching other game species after they catch them. It's seen more as a large bait fish used to catch other targeted species.
❤❤OMEDETOU...! So happy and excited for all the new and awesome things that will be coming. New year, new profile picture, and new adventures...! You are the BEST..! 🎂Happy EARLY Birthday Chef. 🎂 What a wonderful collaboration. You are BOTH "Da Men" Your first day was a BIG SUCCESS!
In the 1970’s growing up in Los Angeles as kids me and my brothers would catch Bonito a lot, in the summer time, is there a different type or bonito or just the one type? they were aggressive fish to catch from the pier, but they were plentiful and now have been scarce to catch now, me personally they have been over fished and all but disappeared which is a shame, they are rare now to catch but still around the southern waters of California, but I will try and target them once again and will appreciate what I have more than I used to.
Not every restaurant is suited to every person. When the Suit Guy comes on the screen at 6:33, I suddenly realized that I could never eat at this restaurant, as my constant cringe would prevent me from having an appetite. In fact, I had to stop watching the video. There's simply nothing worse than trying to eat, while the person preparing your food is standing right in front of you, small-talking about the food. Oh, Jeebus... now he's going to co-host the channel. 🤣🤣🤣🤣🤣
As a guide from Oregon I find it sad that Michelin star chefs don't understand the grades of salmon. First of all in Atlantic salmon farm raised as one of the most worst fish you can get and eat. The Farms are extremely toxic to the environment and are no good to anybody eating them. I am extremely sad that the chefs don't understand that Oregon Washington and Alaska have the best tasting salmon you can get. Reason being they are native to our land and not raised in toxic Fish Farms like what you see that they advertise. I have nothing against but they are making I think it is all beautiful I just think what they are using is extremely disgusting in as a guide and somebody from Oregon that knows salmon and steelhead would never touch any Farm fish that they're using.😂
Thank you all for the video & good luck with the restaurant all the best wishes
This was freaking awesome to watch. Love the art y’all brought together in collaboration. I wish I was in that room at the same time this was filmed. I hope all the patrons understand the once in a lifetime opportunity they had!!!
Congratulations on becoming cohost.
Woooooow!!!! Incredible!!!!!!! Congratulations!!!!!!!- Love the new logo.
寺田君、流石の手さばきです😌カツオの藁やきタタキ、見れると思ってなかったです。綺麗な握り寿司、私…食べてみたくなります。素敵な、動画ありがとうございました😌
Excited for this new adventure! Congratulations
Looked amazing chefs’. Thank you so much.
Good Afternoon! Love you both! Im so inspired!
Congrats on having a co-host to illustrate the variability and unique quality of food illustrated to our taste , and more importantly, our minds!
All videos are amazing and look forwards to seeing you two progress.
Congratulations on this new venture.
Cheers to a new chapter, all the best to you, chef!
great video, thank you hiro!
Looking forward to this new chapter
What a lovely Bonito
As a fishmonger in the US It's such a crapshoot to get a good one without some issue. Gorgeous fish
So excited for your future adventures chef!
As always thank you for sharing & Congratulations!
Omedetougozaimasu chef Hiro and Chef Mike!
Orlando on the map!!
Yeah Boy
Beautiful art! Great video
Amazing. How to buy that large black placemat? Or is it a cutting board?
You don't find that fish in the states that often because most fishermen in cut them up unto strip bait for catching other game species after they catch them. It's seen more as a large bait fish used to catch other targeted species.
Congratulations Hiro!
wow just amazing!
love seeing the preparation and excited to see Chef Michael in more videos!
ひろ先生、カッコいい〜！😍私は英語教師です。自分の生徒たちに、お料理の勉強してアメリカに行ってみない？と、よく話しかけています。ひろ先生みたいになってくれたらうれしい😃✨✨✨✨✨
❤❤OMEDETOU...! So happy and excited for all the new and awesome things that will be coming. New year, new profile picture, and new adventures...! You are the BEST..! 🎂Happy EARLY Birthday Chef. 🎂 What a wonderful collaboration. You are BOTH "Da Men" Your first day was a BIG SUCCESS!
That's awesome
Damn that looks delicious!
In the 1970’s growing up in Los Angeles as kids me and my brothers would catch Bonito a lot, in the summer time, is there a different type or bonito or just the one type? they were aggressive fish to catch from the pier, but they were plentiful and now have been scarce to catch now, me personally they have been over fished and all but disappeared which is a shame, they are rare now to catch but still around the southern waters of California, but I will try and target them once again and will appreciate what I have more than I used to.
Congrats! Very happy for you?
Hiro, my friend, g11d aftern11n!!!
This food looks magnificent and deserves more than one Michelin Star!!!
❤️🇯🇵❤️🇩🇪❤️🇺🇲❤️
🥢🔪🥢🔪🥢🔪🥢🔪🥢🔪🥢🔪
Yums!
Is the Sarda sarda - Atlantic bonito as good as the Pacific varieties ? As always Master Tarada... Thank you..
I love the Japanese culture. Such humble people
Took two nukes to put them in their place. They were a country of horrible people that killed and raped millions of Chinese and Korean people
Okay yes what we going to do today
Nice!
Amazing
can we get hiro a mic?
We Filipinos love Japanese food!!
Can recognize Chef Mike's accent
Ummmm American????
Hiro!!!!!! What are you cooking for us today!
Use a question mark.
👋
❤️❤️❤️❤️❤️❤️❤️❤️
Maybe if they gutted it before freezing and shipping it would travel better??
It was not frozen And sometimes travels better if you don't gut it Because that lets bacteria get into the flesh
Will Charles still be part of the team?
Who cares. The channel is now officially dead.
@@hxhdfjifzirstc894 what do you mean?
GoOd AfTeRnOon
Why i was not invited ?
鰹に焼きを入れる時の動画にはびっくりしました。今まで見たことのない焼き方ですね。しかも素手‼️ 日本の男はやはり素手‼️かな…⁉️
Is that salt papi
soooo. rich... W.T.F. LITTLE PEOPLE LUV IT TOO...
Guess the cameraman who never shows his face is hiding something. A bit sus...
Not every restaurant is suited to every person. When the Suit Guy comes on the screen at 6:33, I suddenly realized that I could never eat at this restaurant, as my constant cringe would prevent me from having an appetite. In fact, I had to stop watching the video. There's simply nothing worse than trying to eat, while the person preparing your food is standing right in front of you, small-talking about the food. Oh, Jeebus... now he's going to co-host the channel. 🤣🤣🤣🤣🤣
BUD,made it! ill eat dog food, you tend for the rich.
nobody, thinks poor, have no palet... bet me, i make food to die for..
man u can catch that in miami off cost near the gulf stop playing
Everywhere lol nonstop
Fish caught in Japan taste different ‘cause of its diet and the cold water.
@@bigtk except that fish was caught off the coast of Florida, shipped to Japanese markets, purchased by an American, then shipped back to America...
Rich people will buy bait fish as food if its cost is high enough and you present it right i guess...
Poor guy… may be a homeless that have money only to sardines.
1st
No...
As a guide from Oregon I find it sad that Michelin star chefs don't understand the grades of salmon. First of all in Atlantic salmon farm raised as one of the most worst fish you can get and eat. The Farms are extremely toxic to the environment and are no good to anybody eating them. I am extremely sad that the chefs don't understand that Oregon Washington and Alaska have the best tasting salmon you can get. Reason being they are native to our land and not raised in toxic Fish Farms like what you see that they advertise. I have nothing against but they are making I think it is all beautiful I just think what they are using is extremely disgusting in as a guide and somebody from Oregon that knows salmon and steelhead would never touch any Farm fish that they're using.😂