The Only Michelin-Starred Tempura Restaurant in America - Omakase
HTML-код
- Опубликовано: 6 сен 2024
- Chef Kiyoshi Chikano began his apprenticeship at the age of 20, learning how to perfectly prepare fish and vegetables for frying. His restaurant, Tempura Matsui, is a culmination of his many years of intense study and it has earned him a Michelin star and much acclaim.
Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more - it’s the most indulgent food content around. So get hungry.
Subscribe to our RUclips Channel now! goo.gl/hGwtF0
Our Video Crew: www.eater.com/...
Thanks so much for watching Omakase! Check out the rest of the series here: ruclips.net/p/PLUeEVLHfB5-Qsx-3arUU2tLGzHvsJ_yOB!
Music Names used in this Video?
God please decrease gold price it helps to increase jewellery sales in India
HEY!! Whats the names of the music used in the video pleeeease???
Can I just give props to the production team of these videos?
I realized how well this was done when I noticed the sway of the camera and the and the style of music that played during the preparation montage. Two elements to make people think of the sea, without being explicit or breaking the flow of the video.
Excellent work!
Jose ... Indeed. Music score is an important element in "screen" world.
Agreed. They do excellent work. I doubt they were explicitly thinking about the sea aspect of it, but their production value is ridiculously high for the number of views they get... also, "screen" world? lol never heard of videos referred to that way.
completely agree. adding to that the inclusion of ambient oil sounds at 0:02, 0:06, 0:10... these low sizzling and subtle dripping noises are really reminiscent of calm, open waters to me.
I was about to say that as well... Props to the videographers and editors
Pretty sure you have never edited a video or even use a camera for documentary videos like this. This is just basic skills. Or you're always on the shitty side of youtube.
You can just tell that the chef has great passion for this.
I can't
@gunwop did you know exactly 96.75 % of the facts on the internet are made up on the spot?
not sure if bait
lol, your reply are annoying af, but I see the point, and you're trying to remain calm as possible
Nah it means the suffering and death of christ m8
When he cut the fish with a pair of chopsticks.... you just KNOW its gonna be good
had to go back and rewatch lol
I actually shivers & got my back hair standing hearing that soft crisp sound
Hehe boi
6:28 always include the time stamp
I thought it was a small scissors. What the f
Americans be like-This is a secret I ain't tellin you the secret ingredient. Japanese be like heres the recipe-have fun trying to replicate it
Shitty unfunny comments be like ^. Try commenting in a non meme format
Aaron is right though lol
@@quailman8238 lmao salty
@@quailman8238 lol butthurt
TSgt Officer24 I’m not American and I didn’t find it funny either. You’re not alone, lol!
"after 20 years I was finally officially a tempura chef"
20 years in Japan until you can consider yourself good at frying things in oil.
Most american "chefs" I've met in my 15 years of cooking think they're masters of all food after 2 semesters of culinary school.
That's actually a mistranslation. He actually said, "After 20 years I was finally able to open my own store." There is no "official" certification of tempura chefs as implied in the subtitle.
Dan Vol original translation is actually closer. Oyakata is someone who teaches apprentices. Japanese apprenticeships are sometimes absurdly perfectionistic. Maybe many will say it artificially holds people back, and others will say maybe before six-sigma this obsessive drive to perfection ensured a rate of imperfection on the order of one in hundreds of thousands. But this has to do with Japanese expectations. A Japanese sushi connoisseur went to a 2 star Michelin sushi restaurant raved about. There was one small chip of a bone fragment that would not have been a problem to have been swallowed but after that the assessment was that the chef is an amateur. A beginner. Someone who has either lost his touch or lost focus due to fame. And as the sense of perfect is always a higher and higher bar, some people who have been “training” for 20, 30, even 40 years will say they are just a student, and learning. It is not a false humility as an underhanded way of bragging but a genuine sense of appreciation for how far one is from the ideal.
@@amurika2018 in short, try to be perfect as possible.
@@danvol3835 He said It took 20 years until I could understand own technique.
I think that it is such a nuance.
True
The oil hits his face and has been moisturizing him for years
LOL..
clean oil too
Someone doesn’t seem to know what oil is…
I used to fry tempura at a sushi joint after school as a temp job. I thought my tempura skills were legit. But after seeing this, my tempura skills looked like crap.
"Temp job" hehe
@@Nimsan tempura job? lol
@@asifyusoff5377 maybe what he meant is temporary job, I think.
@@rend9894 ofc man. He just playin around
What kind of flour did you guys use ?
Oh wow. The footage, editing and production values are through the roof on this one. Quite interesting and refreshing to hear about the peanut oil as well as the incorporation of sashimi in the omakase menu. Fantastic episode. Well done, Eater. 👍
0.5 USD has been deposited into your account
haha i was gonna make the same comment. the camera work and audio are really well done on this video.
WHat he says about Peanut oil and the need for high temperatures so that you have the least oil going inside the food and making it too oily is perfectly true!
Our family has a Food bisness here in belgium for the last 5 generations, in English we're called "Carnis" i think as in Carnival" Forains" in french.
We Makes "Croustillons" and "Beignets" basically Doughnuts, with or without fruits in it.
And we've always used Peanut oil, wich is the most expensive( some brands are at 180eur for a 25L barrel..., we have two 90cm wide fryers that can contains 100L), but its also, when used properly, the one that reachs the highest temperatures before evaporating, and thus the higher the temperature, the better and shorter the cooking time, and thus the less time the doughnuts spents in the oil.
With the right motions during the frying, you can ensure that there is very very little oil that stays inside of it, wich makes it easier to digest, and taste better, the Peanut oil also give that nice nutty flavor.
Nice Guts
Damn peanut oil is pretty cheap in America especially around holidays, I buy in bulk
@c b It's done in literally every cuisine and it's delicious. Most people can't eat raw fish.
@c b Carp is one of the cheapest fish on the earth, wtf are you talking about? We eat carp 3-4 times a week here in London. You have awful palette if you think tempura destroys the taste of the fish, or just never had quality tempura.
@@ZygimantasA it's "palate", bro
I love how he just spilled out the ingredients needed & the types of oils he used. He looks like a chill type of guy.
Competitors may have the ingredients, but they will never have the 27 years of experience making tempura 😆
@@DairokutenMaoUwU yeah. I think that too when he start spilling his receipts lol.
Is there a chance that you might be a lil bit naive :)
Haha! He tells you the ingredients but he never tells you the portions... you wana know Y? Thats the biggest secret! To let you in, there isn't certain % you can only get a feel for it when you mix it! ( and that takes years to master, as well as make the crispy breading w/ chopsticks) Hope this make sense to you all
I mean EVERYONE knows ingredients for how to make tempura batter. The main question is what KIND of flour, egg, oil, frying temp he uses. Ingredients make or break the dish.
If I were given a chance to eat at any Michelin star restaurants, I'd most probably choose the Japanese ones. Their sheer discipline, knowledge, skill and manner transcend above so many other cultures.
"the batter should be as thin as possible so that you can see what inside"
that's a Michelin Star restaurant for you!
meanwhile in most of place, big chunk of batter just to find out pinky sized shrimp
haha so true mate🤪
Ikr
Hard to believe he's 47 years old
Albert Sum he's 47??? I walked in before I saw this video for lunch so I assumed he was a young apprentice!! He's much older than me!!! Shocking!!
ohdaUtube Right, I thought the chef wasn't in the thumbnail and was gonna be seen in the video. But he said he started at 20 and he took 27 years to become a chef.. I was shook lol
IKR?! He looks like early 30s
Asians don’t raisin
Mari Mari I'm 22 looking 47
such a piece of art
93hothead you must think you're so cool
6:56 One of my favorite memories as a child was my dad taking me to a fancy tempura place in the imperial hotel in Tokyo. I was scared of shrimp back then but He told me that he always thought the leggy part of the shrimp looked like a face hugger from aliens. I immediately died laughing and it gave the courage to eat both the tempura but also the facehugger as well. Great texture and great memories
Where do you get to eat a facehugger? I would to try some too
I feel the most amazing parts of these videos about omakase and washoku is the presentation of the ingredients before the preparation, when they are arranged in that wooden box with the glass cover. Ever chef seems to have their own artistry to it and each has their way own of order, but every time they do it, it also comes out as very pleasing to the eyes, satisfyingly organized, and easy to look at.
EATER, can we please add production credits to these videos? The camera op, sound, editors - everyone is doing stellar work and deserves recognition!
You can find our production credits on our masthead. Thanks for watching! www.eater.com/pages/about
So much dedication and perfection thats why he excel in what he does.
This was beautifully edited.
Right! I mean, it's tempura so I can't get excited about it, because to me it's like going nuts over the stuff at the Texas State Fair, however I watched that entire video and loved it.
Yeah, that is some magical crispy goodness right there.
Dessert Geek ikr, i once tried a tempura that are fried in a similar way (almost invincible like that) and it IS enhance the ingredients flavor
We need more videos of these quality and subject matter.
Chef's Table might interest you. It's a series similar to this video.
Vathana Dianna yes, ive sucked up every single sec of that series..
1:26..those are matsutake mushrooms and they are expensive AF.
weiistone h
weiistone has
I just checked, $116 for 6 oz shipped through ebay, 1lb $413 dang
Did he say he had a 20 year internship? Daaaaaamn... Guess that is why quality is so good over there.
Incredible editing and camera work! Really showcased all the important parts of the chef's work so well
THE FOODPORN IS ON POINT !!
Love this, he’s really dedicated and the food looks amazing. I’ve been fortunate to eat at a couple of high end tempura restaurants in Kyoto, and like a sushi bar sit at the counter to watch the chef work and have my meal cooked piece by piece and set before me. Served with the right accompaniments tempura is delicious.
Twenty seven years of this, talk about dedication and passion. Wow! He looks great for his age.
He looks so young to have been training for twenty years.
Sakja he is almost fifty
Asians dont raisin until close to 60.
Hyperbolic chamber
i love how he isnt super descriptive in his cooking style and that he just listens as the food cooks in the oil because thats exactly how deep frying goes as you trial and error you learn food makes a certain sound when its just right from frying. he has true passion for his style
japanese artisans are so graceful with their work.. I cant help but appreciate how much soul they put into the slightest of motions
japanese style of cooking, always seems like a well choreographed dance for me. absolutely amazing. gotta love that passion for their craft!
how does he keep the oil so clean
he change the oil daily and he skim the bits out before it's burned?
I do the same thing at home with a conventional stove and a pot of oil and my oil is not that clear after doing some frying and skimming the bits out.
I'm convinced its that fryer he is using
yeah their fryer is very accurate on temp and they use specific oil + everything is coated with batter
peanut oil has a very high burning point. i use it whenever i make fried chicken. but its hella expensive here
That's the cleanest frying oil I have ever seen
I watch this every month to remind me of how Japanese are the most obedient in their work, and aspire to be like them only to watch other videos couple of hours more and totally forget how I was going to change my life and become like this guy.
Sooo the ending of this has literally mesmerized me for years it's so surreal and beautiful it literally bring me to tears...
Is there a name for this style of video or music or ANYTHING so I can see more of it???
It’s hypnotising watching Japanese people working on something. They make it look so easy doing quality work. I’m so jealous. Of their drive and passion.
His cutting skill and handling treatment is top notch.
Whats even better then this chef, is the way this was filmed, how they added the music and angles of everything was just amazing! I just discovered #EATER and im so in love i watch a few episodes every night before bed
Wow japanese cuisine takes so long to truly master. I respect these chefs that take decades cooking only one type of dish to perfection
Stunning. This man has the sauce
Also, that fryer is shockingly clean.
raw sauce
no ketchup
R-Ditty Music just sauce
He got the white sauce
some people think you ruin delicate things like lobster when frying. Its frying it for the right period of time that is key.
Honestly I almost started crying at the last shot it just looked so beautiful
Even though people might think it’s just deep frying it is more than that. Every part of his movement is like a skill perfected every second of his career it really shows the fine artistry behind the dish services per course.
When the chef talk about oil is one of key of his food, and when he telling kind of some oil variety he used, and how the characteristic, so does the the effect of oil for tempura texture and flavour, i think he have the experiences of tempura arts, definitely not just the guys who make some tempura. Love the video.
The chef: has been perfecting the art of frying for 27 years... Also the chef: Looks like he is only 17
I got goosebumps from watching this video. Amazing production that beautifully showcases the chef's craft and passion!
He explain the technique, he explain the method of frying, he explain about the batter even the frying oil, he also being open about the Quality of the ingredients.
Because he know, the art of mastering the tempura itself can not be replicate in a short time.
That's something he dedicated for..
Been cooking for 27 years??? Dude doesn't even look 27 years old damn
Asian man. We either look old really quick and stay that age forever....or stay young forever until one day overnight you get hit by the old and ugly nuke.
So you are saying he started cooking when he was given birth to? Hello? He even said he started his apprenticeship at 20.
no I think he loves what he is doing therefore he is happy and being happy doesn't cause wrinkles lol only stress does
Misc. Gaming he is 47..
Maybe he is a secret Saiyan from dragonball.
The whole story of Portuguese bringing oil to japan is pretty cool
"The world is a trip homes"
#tempuraforlife
This is some Shokugeki No Souma shit right here omfg. The expertise and the technique is phenomenal
Excuse me but did he just cut the fish tempura at 6:30 with chopsticks? That alone goes to show how close to perfection his frying is, holy smokes.
3:11 it sounds like he was actually saying "finally" even thought he was saying "Saigou ni"
Spending a large chunk of your life learning something that you love and you can make a living out of it,pure happiness~
I tried so hard to not salivate, but that ochazuke at the end... I WANT IT SO BAD
beautiful editing and music, probably one of my favourite videos from 'eater' so far!
that last piece of music when showing off his food was awesome!
Everything he made is art.Kudos to Japan!
the attention to detail..you can see in his every movement the passion he has for his art.
Salute and love from Indonesia! ❤️🇲🇨
The way he explains every detail of his cooking, is kind of poetic. I feel moved.
20 years perfecting his work. Passion and dedication. Looks so good.
you know it's good tempura when it doesn't taste oily
Wow 20 years to be then be officially a Tempura Chef!
Food he eats is for sure clean and healthy etc. Cause he looks like his only 27!
Goddamn he should also side hustle as a eyelash model, those things are LENGTHY
I'm here because of Claire Saffitz (from Bon Appétit). She mentioned this restaurant in a video, and I gotta say Claire's got taste, not that I ever doubted that or anything.
Amazing. I want Tempura now!
Hot damn! Even the deep fried stick at 7:04 looks freakin' delicious...
How often do they change oil? Putting ingredients one at each time may help keep the oil from oxidizing?
HOW MUCH I LOVE THIS ARTIST AND HIS ART
20 years of a dedication to earn a predicate of a deep frying chef, japan work culture is insane
This is prob my favorite out of the entire series
I love the music and editing to this! I've watched this video 1000 times and I can't stop:D Is there a name for the style of music at the end?
Am I the only one who watches these kind of videos to relax lol
I worked the fryers at happy dog when I was 16, I found it easy..maybe I should do tamporo.
Beautiful camera work.
This was like watching an Oscar film that's been beautifully crafted and condensed into 8:29. So satisfying to experience.
His tone of voice and general demeanor are so timid. It's kind of adorable to hear him explain things.
I was watching another Michelin star Tempura chef based in Ginza. This video, this chef, and everything else beats that hands down. 👍🏻
That satisfying sound of frying ingridients
every one of these videos i watch... makes me wish i could find something im this passionate for.
Just by watching this video, I feel like those tempura melt in my mouth
Side note, that duck dish should be translated as meatballs, not dumplings.
Such a satisfaction to see clear oil they use when making tempura
Did he just make uni tempura. I am salivating right now.
I'm eating a bag of potato chips while watching this Michelin thingy stuff and I fell pretty happy with that.
U know what was the most amazing part ?
There was no smoke came out from the fry pan when the chef was cooking.
the cinematography is great, so satisfying to watch
The man is cooking from deep down his heart.
The production value of these Omakase series are phenomenal! Good job, Eater! Looking forward to more!
Amazing. Tempura is always delicious but there's definitely levels of deliciousness.
Such a huge difference in thoughts process towards fried foods in different countries.
I love how to prevent it from slipping he just nails the fishes face to the board lol
Its so amazing how he cooks and prepare everything wow beautiful art of cooking
His tempura is like tissue paper. Lowkey, my mouth gets to watering thinking about the delicate snap of really fantastic tempura
Amazing, the oil is super light and super clean
Portugal spreading flavors all over the world.
Love the way these videos are put together, great stuff!
I did'nt know deep frying can be so technical. Amazing
Angela Abada the Japanese are such perfectionist...no oil on the food! Wow..
I love the fact that these Asian chefs will give you their ingredients, their recipes, here go try yourself, because they know..
Nice. The batter being thin and without seasoning is interesting. That's a nice tip.