He has ego, but not in the way it's normally said, this guy has a love for food and the process, gives respect to the food and the people he works with. An absolute master of his craft.
As a French person I can tell you that this is the perfect representation of our cuisine with a Japanese twist. Simple yet sophisticate dishes, such as the bouillabaisse.
En France je ne me rappelle pas d'un restaurant qui utilise du foin acheté sur Amazon sans norme CE ni vérifications concernant son stockage/ sa composition pour cuisiner des plats de restaurant étoilé au michelin, mais chacun sa vision des standards et de la gastronomie Française hein.
@@IronCan88 If you are referring to Army Based Stew that was due to army rations and lack of available food after the Korean war. You could call many things fusion these days.
Plus it is with local ingredients which adds another layer of complexity. Plus imported ingredients are not the same quality. I don't blame the fruit supplier for being nervous. He must put hours and hours of thought and practise into his menu.
i like how clean and tidy they keep the place. Kitchen is a very stressful environment but you dont get that feeling anywhere in this establishment. Ofc everyone is busy, but there is no shouting orders. It takes great skills to manage a team and task everything so smoothly
In the past 2 years I started checking out "fine dining" restaurants in my area and most of them had the kitchen visible or party visible and none of it looked particularly stressed and for sure I have never heard anybody shout. It was always more or less like shown in this video. So at least from my little experience that kitchen = super stressed and cruel place, is kind of a media thing.
@@brunospastathese restaurants operate very differently during service. Also it’s very easy for these restaurants to replace any chef that can’t operate on this level. But don’t be fooled, the people you saw probably work 60-80 hours a week on their feet with 20-30 minutes break during a whole day. The entire fine dining industry sadly is run by insane workaholics, alcohol and cocain.
@@brunospastano, shouty kitchens is a very very real thing, these precise and disciplined operations are exceptions in their craft, hopefully things are moving towards the more calm and cool environment during service Nevertheless the fine dining industry has been having a meltdown in terms of intense working conditions for staff
@@brunospastaspeaking from experience it’s more so the type of restaurant and the times we are in. There was certainly no exaggeration and some kitchens are still a scary place.
Of course it's clean and tidy. The place would be shut down immediately if it wasn't. And same as every workplace has changed over the decades, restaurants have done, too. If you still think you can run a place shouting at and humiliating your employees, you'd be out of staff within a few days.
I'm French, what he says about dishes from 20 years ago is true, I haven't seen pigeon, or frog for that matter, served since the 90's. It's really impressive how he and his team manage to be faithful to the classical cuisine all the while innovating and incorporating other culinary traditions, truly exceptional skills, bravo ! A side note for Eater, he did not say "cool bouillon" but "court bouillon" which is a bouillon/broth you can make quickly (court means short) using herbs and veggies.
To be fair, French cuisine has fallen a long way down the global rankings over the past 3 decades. But this innovative and wonderfully executed reinvention of some french classics gives some hope ... if only french chefs could get past their own egos!!
To give everyone an idea of his background he was Joel Robuchins right hand chef for 15 years so he literally learned from a goat of French cooking and it shows. This type of cooking is extremely labor intensive and absolutely amazing when pulled off correctly
@@timwin7155 It's certainly not 'completely wrong'. Of course it's not a direct translation, but in spoken French often one would refer to the boss or owner of any place as 'chef'. Like a taxi driver after a ride - "Merci Chef!" 🙂
I remember that he will open a new restaurant in Omakase series. He actually did it. Kudos to him and greatest fortune to pursue Japanese-French cuisine mix with tasting menu as well.
"..everything is made with the thought process of Japanese cooking, you don't waste anything and are respectful of all the ingredients.." This is what I love about Japanese culture, the attention to detail and respect.
@@brunonepo6475 Agreed. 3 Michelin stars is a blessing and a curse. It requires more staff, ridiculous standards, much higher costs, and much more stress. There is a reason why Marco Pierre White handed his back.
I found out about this restaurant through the Omakase series 4 years ago, and it's really cool to see them being interviewed again but this time as a Michelin starred restaurant. Nothing but respect for Chef Shimano & team
“The tedious work is our strength” that just wraps up Japan and the way they approach almost everything in a nutshell . If something is made in Japan it going to well made and it’s always because of the attention to detail that they have
Top-end French restaurants also use many Japanese ingredients lately. Japan+French cuisine dominates the scene. Explains why Tokyo and Paris are the top 2 cities with the most michelin stars.
Not just French. Nowadays so many restaurants feature dishes from other cuisines. I can't tell you how many non-Korean restaurants (including fine dining and upscale) use kimchi or Korean sauces on their menu.
(00:01) Chef prepares a unique Rohan duck foie gras pie, emphasizing the dry aging process and meticulous timing. (02:24) Spinach preparation; collaboration with pastry chef Masaki and the use of a special dough machine for mille-feuille. (04:01) Preparation of veal from France, focusing on uniformity using a machine, and the inspiration behind using straw. (05:12) Introduction of Chef Simon, a new team member, highlighting the fusion of Western and Japanese cooking philosophies. (06:33) Creation of pigeon ballotine dish, showcasing a classic approach with a modern twist. (08:39) Introduction of citrus flavors and the significance of Japanese citrus in the menu. (09:47) Chef's experimentation with yuzu fruit sorbet and its inclusion in the menu. (10:50) Finalization of sea bass dish, emphasizing the importance of staying on schedule. (11:21) Preparation and cooking of soft-shell turtle (suppon) dish, showcasing fusion of identities. (13:44) Presentation of wagyu plate, emphasizing Japanese identity in the menu. (14:50) Cooking and presentation of lobster salad, showcasing the chef's desire to try challenging dishes. (15:58) Successful preparation of veal roast and the unique salt bread accompanying the dish. (16:46) Presentation and description of oyster, sugar snap peas, and bouillabaisse dishes. (17:23) Culmination of the dining experience with the cutting of the duck foie gras pie, creating a unique and exciting performance. (18:02) Chef's deep respect for French cuisine, emphasizing the incorporation of Japanese identity in their dishes.
I just want to be honest that I have no idea how hard to make such a perfect and fine dinner like this. Respect! Thank you for reveal a day work of a Resturant Yuu for us, for me.
This is one of the best chef displays on the channel. Even at 18min long it was not enough as it felt you cut out too much information and did not or could not devote more time to capture the passion of all the chefs. If you don’t believe me, check the subtitles as it’s missing detail.
This is genuinely mesmerizing I completely forgot what I was doing once this video started. I just sat down and watched the entire thing. Awestruck. Hypnotized. I've melted my vision to the screen I haven't been this drawn to a food video, to a chef, to an entire experience since Anthony Bourdain Amazing, amazing, amazing work all around. Cheers
Among many other positive reactions from this video, it’s a bit interesting to see an eastern chef take French dishes and incorporate Japanese techniques since we usually see the opposite. He’s also a sterling example of why food has origins and a place that it’s from, but ultimately doesn’t belong to anybody and is constantly evolving and being shared.
The first Michelin-star awarded restaurants in Japan were French-cuisine restaurants. Took a few years before Japan's own cuisine received the same recognition.
The time, precision, and commitment of these chefs to their craft is nothing short of impressive. There are at least two restaurants in my city that combine both Japanese and French cuisines. I have not dined at either, but this video does a great job at explaining how or why one would fuse the two cuisines. Long ago I used to hate the idea of fusion. However now I see if you respect the cuisines and ingredients the possibilities can be endless. There is another layer when you are using local ingredients. I had no idea foie gras was made in the U.S.
I am assuming this guy's classically trained in French cuisine considering all the classic French ingredients and cooking techniques he is using apart from the 🐢!😂
I feel like this restaurant was a huge inspiration for Food Wars. Shinomiya the Japanese chef who opens a Michelin star French restaurant. And the several dishes like a suppon turtle, the pie with a spinach wrap to keep the flavors in, lots of innovative French dishes with Japanese influences like the show
As I was watching this I thought the chef looked familiar. It turns out he previously was the head chef at a restaurant on my street. Went there quite a few times when it first opened. Very nice guy, unusual menu. I hope to see him again soon.
Had dinner at the restaurant, and had a wonderful time. The food was very good, the wine and sake pairings were terrific, and the staff could not have been nicer. It was great seeing Chef Yuu again; he’s an absolute sweetheart, and I’m so happy he’s doing well.
Le mélange des cultures c’est l’âme même de la France et de sa gastronomie. Quoi de mieux qu’un repas pour apprendre à se connaître?. Il est donc normal que cette philosophie se retrouve dans la gastronomie.
The "marriage" of French and Japanese cuisine is NOTHING new. The execution of balancing the 2 though, is highly technical and the chef here is an amazing example of how you make it it work with his own flare.
I love Japanese diligence. The head chef cleans the floor by hand...
Fr you can see that a lot goes behind the scenes of those amazing looking dishes a lot of thought and efforts for that perfect resulting dishes..
The Japanese are known for going abroad to study to a cuisine and returning to Japan to produce an even better product.
but if someone wearing a blue collar cleans the floor by hand you look down on them
"I have to balance my ego and my customer's satisfaction." Read this again. Brilliant way to think.
Finally, a chef said that.
Many chefs before him always thought and showed it through their actions. The difference is they never had to say it.
@@cwg73160It makes him even more spectacular of a chef then, since he's the one to put it in words finally.
@@Otto45 I’m 100% positive you don’t understand a lot of things.
@@cwg73160 ok but why do you gotta be 100% salty?
Probably one of the humblest chef-owner and kitchen staff from a michelin-starred restaurant I've ever seen. No ego, just pure passion for great food.
you have no idea. this is all ego
He has ego, but not in the way it's normally said, this guy has a love for food and the process, gives respect to the food and the people he works with. An absolute master of his craft.
You don't have to treat people badly to be the best.
yeah he's so humble thats why he charges $300 per person...
i dont think people appreciate how technically difficult this style of cuisine is and the immense culinary training producing this caliber of food
And they paid a costly price at that. Time and time again...
ua-cam.com/users/clipUgkxg23boohxksEtrLRPHepjjg-bmrTcuDlB?si=PXF5f6DG7J-OBMYC
Its just French cooking.
they just put French MSG.
I do. I just don't appreciate the portion
Tried it and tacos in tijuana are better
"The tideous work is our strength", much respect for chef Yuu!
As a French person I can tell you that this is the perfect representation of our cuisine with a Japanese twist. Simple yet sophisticate dishes, such as the bouillabaisse.
but not as a french chef, so u cant tell us anything
@@knlei1man, shut the hell up
@@knlei1not how that works at all but ok
Lol! You don't have the authority to tell that. Such a weird and self-aggrandizing thing to say.
En France je ne me rappelle pas d'un restaurant qui utilise du foin acheté sur Amazon sans norme CE ni vérifications concernant son stockage/ sa composition pour cuisiner des plats de restaurant étoilé au michelin, mais chacun sa vision des standards et de la gastronomie Française hein.
This guy is a genius.. mixing two style of dishes alone is no joke
Yess
Different foods from different cultures has been mixed for centuries as for dishes what do you think Cajun dishes are
Koreans eat Korean spicy instant ramen noodles soup with American cheese slice. That's fusion too😂
@@IronCan88 If you are referring to Army Based Stew that was due to army rations and lack of available food after the Korean war. You could call many things fusion these days.
Plus it is with local ingredients which adds another layer of complexity. Plus imported ingredients are not the same quality. I don't blame the fruit supplier for being nervous. He must put hours and hours of thought and practise into his menu.
i like how clean and tidy they keep the place. Kitchen is a very stressful environment but you dont get that feeling anywhere in this establishment. Ofc everyone is busy, but there is no shouting orders. It takes great skills to manage a team and task everything so smoothly
In the past 2 years I started checking out "fine dining" restaurants in my area and most of them had the kitchen visible or party visible and none of it looked particularly stressed and for sure I have never heard anybody shout. It was always more or less like shown in this video. So at least from my little experience that kitchen = super stressed and cruel place, is kind of a media thing.
@@brunospastathese restaurants operate very differently during service. Also it’s very easy for these restaurants to replace any chef that can’t operate on this level.
But don’t be fooled, the people you saw probably work 60-80 hours a week on their feet with 20-30 minutes break during a whole day. The entire fine dining industry sadly is run by insane workaholics, alcohol and cocain.
@@brunospastano, shouty kitchens is a very very real thing, these precise and disciplined operations are exceptions in their craft, hopefully things are moving towards the more calm and cool environment during service
Nevertheless the fine dining industry has been having a meltdown in terms of intense working conditions for staff
@@brunospastaspeaking from experience it’s more so the type of restaurant and the times we are in. There was certainly no exaggeration and some kitchens are still a scary place.
Of course it's clean and tidy. The place would be shut down immediately if it wasn't. And same as every workplace has changed over the decades, restaurants have done, too. If you still think you can run a place shouting at and humiliating your employees, you'd be out of staff within a few days.
I'm French, what he says about dishes from 20 years ago is true, I haven't seen pigeon, or frog for that matter, served since the 90's. It's really impressive how he and his team manage to be faithful to the classical cuisine all the while innovating and incorporating other culinary traditions, truly exceptional skills, bravo ! A side note for Eater, he did not say "cool bouillon" but "court bouillon" which is a bouillon/broth you can make quickly (court means short) using herbs and veggies.
Really I'm from Louisiana we eat frogs all the time
To be fair, French cuisine has fallen a long way down the global rankings over the past 3 decades. But this innovative and wonderfully executed reinvention of some french classics gives some hope ... if only french chefs could get past their own egos!!
@@gilgamesh101 Really? French restaurants and bistros are popping up everywhere in New York. What topped French cuisine in global rankings?
To give everyone an idea of his background he was Joel Robuchins right hand chef for 15 years so he literally learned from a goat of French cooking and it shows. This type of cooking is extremely labor intensive and absolutely amazing when pulled off correctly
thanks for the bkgd info, helpful
Hi, in which restaurant?
joel robuchon trained Gordon ramsay
Thats not him.. he trained under guy savoy
You’re talking about chef yosuke suga
not sure if hes a greater chef or boss...what a top tier human. who wouldnt love to eat or work there. great content
Very fine high cuisine 🧑🍳 woooooow 😊 looks delicious 😋
chef = boss
@@ronni9443 That's completely wrong.
@@timwin7155 It's certainly not 'completely wrong'. Of course it's not a direct translation, but in spoken French often one would refer to the boss or owner of any place as 'chef'. Like a taxi driver after a ride - "Merci Chef!" 🙂
its not . @@timwin7155
I remember that he will open a new restaurant in Omakase series. He actually did it. Kudos to him and greatest fortune to pursue Japanese-French cuisine mix with tasting menu as well.
"..everything is made with the thought process of Japanese cooking, you don't waste anything and are respectful of all the ingredients.." This is what I love about Japanese culture, the attention to detail and respect.
10:00 "Don't get nervous, buddy"
literally, nine seconds later
"a million people will watch this" LOL
I love the passion they put in their food and how they identify themselves through their usage of food. Hopefully they get that 3 mic stars someday!
That's going way beyond passion.
@@brunonepo6475 Agreed. 3 Michelin stars is a blessing and a curse. It requires more staff, ridiculous standards, much higher costs, and much more stress. There is a reason why Marco Pierre White handed his back.
this is so awesome, as a french, to see how much this guy loves our culinary art
mad respect to the chef and his crew
Hiroyuki Sakai would be proud of this chef's attention to detail while integrating japanese techniques with French dishes.
I found out about this restaurant through the Omakase series 4 years ago, and it's really cool to see them being interviewed again but this time as a Michelin starred restaurant. Nothing but respect for Chef Shimano & team
Still the same team members as 4 years ago?
“Want to go out for French or Japanese”?
“Yes”
that pie looks insane, looking at it when cut down the middle, I can already imagine how good it would taste
The harmony of the world's best culinary cultures elevates the quality of the dish to the next level.
Chef Yuu makes me proud. Mad respect to the whole team
“The tedious work is our strength” that just wraps up Japan and the way they approach almost everything in a nutshell . If something is made in Japan it going to well made and it’s always because of the attention to detail that they have
Absolutely loved to see this French and Japanese fusion🔥
these people are so humble, nice and masters at work, its inspirational
Top-end French restaurants also use many Japanese ingredients lately. Japan+French cuisine dominates the scene. Explains why Tokyo and Paris are the top 2 cities with the most michelin stars.
Not just French. Nowadays so many restaurants feature dishes from other cuisines. I can't tell you how many non-Korean restaurants (including fine dining and upscale) use kimchi or Korean sauces on their menu.
The Japanese sure know how to make French food! French style restaurants are all over the place there, more than the US.
French, Italian, anything really 😂
french cuisine are actually quite deeply intergrated with japanese cuisine in many ways , you can see shadows of french in many of their food really
Japan and France have a very close relationship with each other.
(00:01) Chef prepares a unique Rohan duck foie gras pie, emphasizing the dry aging process and meticulous timing.
(02:24) Spinach preparation; collaboration with pastry chef Masaki and the use of a special dough machine for mille-feuille.
(04:01) Preparation of veal from France, focusing on uniformity using a machine, and the inspiration behind using straw.
(05:12) Introduction of Chef Simon, a new team member, highlighting the fusion of Western and Japanese cooking philosophies.
(06:33) Creation of pigeon ballotine dish, showcasing a classic approach with a modern twist.
(08:39) Introduction of citrus flavors and the significance of Japanese citrus in the menu.
(09:47) Chef's experimentation with yuzu fruit sorbet and its inclusion in the menu.
(10:50) Finalization of sea bass dish, emphasizing the importance of staying on schedule.
(11:21) Preparation and cooking of soft-shell turtle (suppon) dish, showcasing fusion of identities.
(13:44) Presentation of wagyu plate, emphasizing Japanese identity in the menu.
(14:50) Cooking and presentation of lobster salad, showcasing the chef's desire to try challenging dishes.
(15:58) Successful preparation of veal roast and the unique salt bread accompanying the dish.
(16:46) Presentation and description of oyster, sugar snap peas, and bouillabaisse dishes.
(17:23) Culmination of the dining experience with the cutting of the duck foie gras pie, creating a unique and exciting performance.
(18:02) Chef's deep respect for French cuisine, emphasizing the incorporation of Japanese identity in their dishes.
I just want to be honest that I have no idea how hard to make such a perfect and fine dinner like this.
Respect!
Thank you for reveal a day work of a Resturant Yuu for us, for me.
Wow! I’m blown away by the technique and creativity displayed here! I can’t imagine how amazing the food must be!
This was so inspiring!
Great to see a fellow Swede in the mix of skilled chefs 🇸🇪🇸🇪🇸🇪
made me wet the bed
Görrgött
Ew
He used to work for quite a while at the 2 Michelin Stars restaurant Aquavit in NYC with Chef Emma. What a loss. 😟
It's great to see! More of them nordics plz
Damn props , these chefs lives at work... no time dor anything else, this guys iron chef worthy, sakai would be proud
Michelin star just after 6 month of opening is mindblowing
Thanks, I didn't even know or understand how that's possible
I thought it was only on the movie that you probably could have a michellin star after 6 months
such precision and finesse always coming from Japanese chefs they truly are marvelous.
I have so much respect for this man and how he thinks about every aspect of the food and his staff!
Omg! The citrus suppliers were featured on Eater two years ago for growing authentic yuzu!
Beautiful,love the classic beauty of the french techniques with Japanese ingredients.
French* (capital letter, same as "Japanese")
I gasped so loudly when he cut open the Canard & Foie Gras en Millefeuille at 17:30, it looks so unbelievably good. Chapeau Chef Yuu!
Dedication and professionalism at its best 😊
Greetings from San Diego California
I really enjoy my visits to restaurant Yuu, you just know they operate with a different air. The passion they put into their work and all.
Chef wiping the floors, leading from the front!
This is one of the best chef displays on the channel. Even at 18min long it was not enough as it felt you cut out too much information and did not or could not devote more time to capture the passion of all the chefs. If you don’t believe me, check the subtitles as it’s missing detail.
This is genuinely mesmerizing
I completely forgot what I was doing once this video started. I just sat down and watched the entire thing. Awestruck. Hypnotized. I've melted my vision to the screen
I haven't been this drawn to a food video, to a chef, to an entire experience since Anthony Bourdain
Amazing, amazing, amazing work all around. Cheers
Sheesh. Might be one of best French restaurants in NYC?
The two best cuisine in the world united, magnifique !
Honestly, this looks just amazing.
楽しそう。
確かに、スッポンのスープの味は北米でも受け入れられる味ですよね。藁を使うのも日本人らしい。
私は家庭料理でフランス料理と日本料理のアイデアを合わせて作るからこの動画は見ていて楽しい。
one of the most unique tasting menus I've seen on this channel looks great
This was increible to watch! Just stunning!
incredible*
It is an experiences You have to have to truly appreciate. EXTRAORDINARY !!
Among many other positive reactions from this video, it’s a bit interesting to see an eastern chef take French dishes and incorporate Japanese techniques since we usually see the opposite. He’s also a sterling example of why food has origins and a place that it’s from, but ultimately doesn’t belong to anybody and is constantly evolving and being shared.
The first Michelin-star awarded restaurants in Japan were French-cuisine restaurants. Took a few years before Japan's own cuisine received the same recognition.
I was in awe throughout the video. What a passion.
The time, precision, and commitment of these chefs to their craft is nothing short of impressive. There are at least two restaurants in my city that combine both Japanese and French cuisines. I have not dined at either, but this video does a great job at explaining how or why one would fuse the two cuisines. Long ago I used to hate the idea of fusion. However now I see if you respect the cuisines and ingredients the possibilities can be endless. There is another layer when you are using local ingredients. I had no idea foie gras was made in the U.S.
This is probably the most interesting Japanese cuisine I've ever seen!
technically French cuisine, with a Japanese twist.
8:59 Hey! It's that same dude that grows those Yuzu lemons in New Jersey! Good to see him
I am assuming this guy's classically trained in French cuisine considering all the classic French ingredients and cooking techniques he is using apart from the 🐢!😂
now if only Yuu dyes his hair with a pink maroon color and wears glasses and calls himself Legume Magician. (Shokugeki no Soma reference)
Most Asian immigrants are not leftist nutjobs.
Favorite mise en place episode along with the one on the Taiwanese & Chinese restaurant in a strip mall.
Respect man. This chef is just a legend in the making. Keep pushing chef!
That is one hell of a good-looking kitchen. Just...WOW.
So fascinating to watch people in their element.
Incredible. Very rare to see such a classical cooking style in 2023
You must not get out often.
the foie gras dish is insane in the best possible way
16:35 he accidentally said snow pea lol
フランス系な和食って本当に美しいな！マジでYuuに行って試したくなる！
Great series,I'm learning alot about fine dinning and the perfection of food,thnx
Great series,* I'm learning a* lot* about fine dining* ...
Fabulous, he has great energy, humble whilst also aware of his talent and ambition. A proud man for sure.
I feel like this restaurant was a huge inspiration for Food Wars. Shinomiya the Japanese chef who opens a Michelin star French restaurant. And the several dishes like a suppon turtle, the pie with a spinach wrap to keep the flavors in, lots of innovative French dishes with Japanese influences like the show
been waiting for someone to point out this one, man, i love that anime
didn't this restaurant just open this year lol
Food Wars came out way before this place opened up.
Truly interesting spin on classic concepts...kudos and ty!
すべてはなんと美しくて素晴らしいのでしょう。
As I was watching this I thought the chef looked familiar. It turns out he previously was the head chef at a restaurant on my street. Went there quite a few times when it first opened. Very nice guy, unusual menu. I hope to see him again soon.
Was it mifune? I loved mifune when it was open, can't wait to go to Restaurant Yuu
Yes.
Had dinner at the restaurant, and had a wonderful time. The food was very good, the wine and sake pairings were terrific, and the staff could not have been nicer. It was great seeing Chef Yuu again; he’s an absolute sweetheart, and I’m so happy he’s doing well.
one of the most delicious sounding menus ive ever seen for my taste...its like he gets me, too bad im not rich enough haha
Le mélange des cultures c’est l’âme même de la France et de sa gastronomie. Quoi de mieux qu’un repas pour apprendre à se connaître?. Il est donc normal que cette philosophie se retrouve dans la gastronomie.
Humility above all, is the best quality any master of his craft can have.
The veal truly looks,like perfection
... looks *like perfection, or better: "looks perfect".
Omg is this Restaurant Yuu? Looks so familiar to the episode Eater did on.
France is proud of you.
I swear I saw this restaurant in a later season episode of Billions. Looks amazing 🤩
I stand in awe and admiration. My immediate reflex is to look for airline tickets to NYC.
Hey, it's Vivek from the Yuzu video. So cool.
I am definitely gonna check this place out for my birthday lol
He's like a main character in a cooking/slice of life manga.
He's so friendly with his Co chiefs buying them equipment and such.
... co-chefs*
literally made a new ice cream from a new ingredient, and put into menu straight away 😂
Master Shinomiya!
Kaiseki - you get climax when the duck pie is cut.....Yessss....
a japanese genius owning a french restaurant reminds me of shinomiya from food wars
"The tedious work is our strength." If that isn't the motto of the Japanese people (especially their craftsmen/artisans) I don't know what is.
dude is an absolute beast
Pure passion indeed 👏👏
Remenber me "Grand maison Tokyo" . It's fabulous!
That pie must taste divine.
Seeing this makes me want to train as a chef just so I can work here!
Straw molds...
I call this dish
Peeking holy cow 😂
The "marriage" of French and Japanese cuisine is NOTHING new. The execution of balancing the 2 though, is highly technical and the chef here is an amazing example of how you make it it work with his own flare.
1 word: Dedication!
that veal roast was beautiful
daangg! i want to try all the dishes so bad!
I think i need to go to japan to learn how they do things, i never would of thought of all this in a million years
can't wait to see the comments section reply guys offering expert advice to these chefs 🤣🤦🤦
Superior content - love it
Adding it to my bucket list. I cannot get over all those amazing food
Superb Culinary Artistry !! --__--