I was gonna say, bro where's that rice with the kobe fat? :D I had the pleasure of eating Kobe in Kobe.. beef never tasted the same after that experience. So damn good..
Can’t fly to Japan, can’t afford the steak but I have been able to find some of the beers at the beginning of each episode. Exquisite. And I get to experience one facet of a meal like this.
You can get some pretty decent japanese wagyu from sites online, if you don't have a searing station then a cast iron skillet will do just about as good. As someone who's been to Japan and done the whole experience, once you get up into the $300-600 price range, it really is diminishing returns. Personally I buy from Holy Grail and sear it myself and I honestly enjoy the process of cooking it myself almost more than watching it cooked in front of me.
@@jamess.2491 true and other sites have a5 trimmings and less expensive cuts for like $50-$60 realistically you could get a a5 dining experience for less than $100 at home
A master class on arbitrary cutting, flipping, more flipping, flipping some more, some more cuts, cooking slightly, and serving, and arbitrary serving.
@@jordanmeyer-bass4557 i dont think you know what are you talking about. Real wasabi is really powerful. The pasta they are making from real wasabi can be soft by mixing it with other stuffs, but if you eat straight grinded real wasabi, you will feel like someone gave you a punch straight in your face.
Real wasabi isn't spicy like fake wasabi they have in America, so it's not surprising to put that much on there where he is. Fake wasabi is literally just color-dyed horseradish paste.
@@entity49 True, I guess I read him being surprised at that amount as him assuming that it was the fake spicy wasabi (which would be understandable). I just felt the need to point that out for the uninitiated.
@@fawkesteary it's considered to be less of a "spicy" thing and just generally more of a pain feeling rather than heat like in spicy food from chili peppers etc. At least from what I've been told.
Real wasabi is very mild, its not like horse radish, with green food coloring of those horrible wasabi packets. Just read the package it will say horse radish, and something else, and wasabi, but the amount of real wasabi is very little. Wasabi spoils after a few minutes, so you saw him giving him small amounts of wasabi as the video goes on to prevent the wasabi from being spoiled.
@@i_hate_rock_and_metal no offense to you but 350 is our food bill for the week for 5 people , but I agree 350 for a slab a meat is still a lot but I understand it is kobe
@@FrozenzFirez I think many people commonly add butter when cooking steak because it gives a good crust and brings out the flavor? But obviously with wagyu fat then it should be used in cooking the meat so that it maintains the natural flavor, but i’m not sure
you know... if you leave it on the flattop, it will keep on cooking till it's medium rare. is there a reason he has to cook for 3 seconds, and then rest for 30, and do that 200 times while scraping the flavor/fat down the hole? I feel like that fat might help cook the meat faster. I see a lot of chefs put a whole steak in a hot pan and just *leave it* till it's cooked, flip it and do the other side. maybe there's a reason?
Usually chefs put the whole steak and leave it so that the steak can actually get a good crust, idk why the chef here is wasting the fat, it couldve provided for good extra flavour
@@derekbloom633 Bruh, if anyone knows how to cook wagyu it'd be where it came from lol. American culture has a heavy emphasis on liberty and a DYI attitude so it's weird from that perspective. But in Japan, it's all about the service from A-Z and the aim is for the customer to have to do as little as possible.
@@derekbloom633 definitely spend too much time on heat. might as well have precut cubes and seared them for a shorter amount of time. maybe it was for the show.
Yes this particular chef seems to be less meticulous than other chefs. He doesn't turn over every last piece of meat to brown all sides consistently. To be a teppanyaki chef you have to have somewhat of an anal personality. Perfection in the details, and this chef missed it.
@@einsp227 Real wagyu is so worth the money if you can afford it. It's the most expensive beef in the world because it's the best beef in the world. That said, my $9 ribeye does just fine for me.
I love how he seared the small bits. This is how I cook it at home, and it's my favorite way because you get maximum flavor from that delicious melted fat. P.S. That was way too much wasabi for one bite! 😲
Do you mean his interaction with the customer, ? Most of these cooks would be having a bit of fun with the paying customer but this guy doesn't interact very much which would make the experience a bit boring, beef looks beautifully cooked tho
Well correct me if I'm wrong as I don't have that much knowledge of Japan nor Asia for that matter, but as far as I know it's custom of restaurants to give their customers chopsticks and spoons if it's soup so it would be hard to eat a whole steak with only chopsticks if not outright impossible.
I really do hope that the restaurant uses all that leftover wagyu beef grease for something...like mixing it will oil for deep frying tempura or something
I'm not saying it's bad, it's definitely a good shop. However, from a Japanese point of view, I felt that this is a shop for tourists. Skills, prices, customer service.
I have no doubt that this tastes awesome but I'm a big guy. Do you think they mite have a cut thats 4 times the size? And a big hearty side dish to go with it?
Amazing! Was stationed in Japan for tw0-years, but never had a chance to eat in a Teppanyaaki...Ate at a lot of other types of places though...Japan is an amazing culture, people and the food...OMG off the charts OSHI-DESU!!!
@@skirmisher1901 Japan has hung up on the fence between its own culture and copying everything what comes from USA. Even the Japanese language is half English words, which sounds comical / embarrassing
Wow That knife cuts meat like butter, or is meat as tender as butter? That knife is so sharp that it looks like the sword of a Samurai. I have never eaten that meat
An $9, properly cooked, cheap cut, home-cooked steak will always be more delicious than the most expensive steakhouse/cut of meat. This looks great, but I wouldn't pay more than $30 at any restaurant for a steak meal when I can do it just as well in my own kitchen for a fraction of the cost. And that $348 steak dinner looks like one I'd still be hungry after.
1:40. see all the bubbles sticking to the glass? that's a very clear indicator the glass was poorly cleaned; there shouldn't be nucleation points all over the glass like that.
It's most likely real Wasabi which is extremely expensive and doesn't taste like common Wasabi at all really. More surprised he put used that much just because of how little you normally get with a meal when using real Wasabi
Adam did that in a previous, the chef was like ".. you what?!" and the comment section went nuts. Also, don't reply, i don't want to hear ANYTHING from you for at least 50 years!
The steak is the almighty star of the show - rich, succulent, untouchable, a crowning glory of steaks; the fried rice is the gentle hand giving you closure - simplistic, filling, helping you back down to earth so you aren't left adrift in the heavens of the kobe beef. One takes you on a journey through the surreal, the unattainable; the other reminds you what it means to be human, and without it your tongue would be smacking your lips, feeling a sense of exalted emptiness. Heaven and earth. Yin and yang. Steak and rice.
Clearly you’ve never had wagyu. Anyone who has never tasted wagyu beef thinks this is over priced, anyone who has had real wagyu beef doesn’t even consider the price.
For those that have been fortunate enough to eat a Kobe Beef steak, what's it like compared to regular beef? I bet it's delicious but I wanted to know from someone whose had it. Is it worth the hundreds of dollars compared to a steak from Texas Roadhouse?
Japanese steaks and American steaks are just different, period. A Japanese wagyu will be extremely fatty and savoury. A few bites will be sufficient. I think of it as the perfect bite of a food. American steaks will have a much lower fat ratio in comparison, but a lot more volume. You will chew a big bite of steak, and it will be fatty, but not buttery. You experience an array of flavours as you masticate it. The best versions of either are very different experiences. I wouldn't really compare them.
I realised I’ve watched too many of these when he put the meat on and i was like, ‘oh thats pretty early on in the process normally you’d start that abit later’
Part 2 of the video:
ua-cam.com/video/54OBmi-NGCc/v-deo.html
- Fried Rice -
Thats the 300gr meal. Over 10oz. A chunk rt there. Beautiful imo...
ty for making my hotdogs better :D
I think that’s is the biggest lump of Kobe beef I have ever seen. Holy Guacamole
I was gonna say, bro where's that rice with the kobe fat? :D I had the pleasure of eating Kobe in Kobe.. beef never tasted the same after that experience. So damn good..
Do you have facebook?
anyone else watching this in bed starving
Hearing this helps me sleep actually
Me
Here here!
🤣
In hospital with COVID pneumonia and craving beef although I wouldn’t be able to taste it
we are actually paying 4 his food by watching this btw
So ?
@@shoporiginalco4574 fr, no shit
Aden’s figured out a pretty good little racket.
With a add blocker, you don't ^^
Does it cost you anything?
Can’t fly to Japan, can’t afford the steak but I have been able to find some of the beers at the beginning of each episode. Exquisite. And I get to experience one facet of a meal like this.
Yea except he never drinks more than a sip of any of the beers
You can get some pretty decent japanese wagyu from sites online, if you don't have a searing station then a cast iron skillet will do just about as good. As someone who's been to Japan and done the whole experience, once you get up into the $300-600 price range, it really is diminishing returns. Personally I buy from Holy Grail and sear it myself and I honestly enjoy the process of cooking it myself almost more than watching it cooked in front of me.
@@jamess.2491 true and other sites have a5 trimmings and less expensive cuts for like $50-$60 realistically you could get a a5 dining experience for less than $100 at home
A master class on arbitrary cutting, flipping, more flipping, flipping some more, some more cuts, cooking slightly, and serving, and arbitrary serving.
Seriously. Dude even missed cooking a side of one of those pieces completely. I would be damned if I'd pay $350 for that amatuer hour bullshit lmao
@The Owl Lady indeed.
8:31 Didn't the chef just say "wait wait wait wait" after seeing the mountain of wasabi?
To finish his statement: "that'll kill you."
I think he said, “Stop, stop, stop!”
He got triggered
man just risked his life eating that much wasabi at once, he’s a real hero
This is very normal here in Japan man
Real wasabi isn't quite as hot
@@jordanmeyer-bass4557 i dont think you know what are you talking about. Real wasabi is really powerful. The pasta they are making from real wasabi can be soft by mixing it with other stuffs, but if you eat straight grinded real wasabi, you will feel like someone gave you a punch straight in your face.
@@KRISTIVNBEATZ Wasabi root has a far more mellow flavour than the horseradish paste 'wasabi' you get in the tube
@@fuuuuuuuuuuug there is also wasabi paste which really is wasabi, i know most of them are horseradish but im talking about the wassbi
i can feel the pressure on the chef when seeing customer put all wasabi in one eat
The two greatest forms of love
1-The love a parent has for their child
2-Whatever this cook has going on with that steak.
bam chicka boo
8:28 My god, man! Would you like some steak with your wasabi?
Real wasabi isn't spicy like fake wasabi they have in America, so it's not surprising to put that much on there where he is.
Fake wasabi is literally just color-dyed horseradish paste.
@@Marckillius I don't see where Tommy implied that real wasabi is spicy? It is still an absurd ratio of wasabi to steak.
@@entity49 True, I guess I read him being surprised at that amount as him assuming that it was the fake spicy wasabi (which would be understandable).
I just felt the need to point that out for the uninitiated.
@@Marckillius but isn’t it still overbearingly spicy to the nose? That much amount of wasabi..
@@fawkesteary it's considered to be less of a "spicy" thing and just generally more of a pain feeling rather than heat like in spicy food from chili peppers etc. At least from what I've been told.
I had $12 A1 skewers in Kyoto and it was the best steak I've ever had in my life.
Can you please put the link for the restaurant?
These are suddenly so interesting when I’m about to sleep
I could have sworn the chef said “wait wait wait wait, stop stop stop” when aden put all that wasabi on the meat
Yeh that would bur. off your nose hairs
Might be junior or trainee
Yea, what the hell was that? How could this dude think that was the right move? You'd think he was a 12 year old eating gas station sushi, yikes.
Real wasabi is very mild, its not like horse radish, with green food coloring of those horrible wasabi packets. Just read the package it will say horse radish, and something else, and wasabi, but the amount of real wasabi is very little. Wasabi spoils after a few minutes, so you saw him giving him small amounts of wasabi as the video goes on to prevent the wasabi from being spoiled.
@@spaceT999 I've had real wasabi, you don't glob a pound of it on one small piece of food
Thanks for sharing these experiences with us all... it’s just a dream to me!
That looks sooo good watching the chef is amazing. Great video
Cooking in Japan is 1% cooking 99% cleaning
That's cooking anywhere, being a cook you clean more than you cook
That's why Japanese are so skinny
Yeah god forbid it have fat on it
India is far more cleaner than this
@@inongbalee3092 You must be kidding bro
I hope one day I am lucky enough to enjoy a slice of beef of that calibre. Wow
That is a legit brick of kobe beef. I bet they were happy to serve it to you for $350, considering business these days
$350 is very big money, that can feed my family for six months!!!🥺
@@i_hate_rock_and_metal that is insane bud, not in America at least.
@Jay Jay My country's exchange rate is around US$1=48??🤔
@@i_hate_rock_and_metal no offense to you but 350 is our food bill for the week for 5 people , but I agree 350 for a slab a meat is still a lot but I understand it is kobe
damn thats too expensive
I eat my chips while watching this, feels really good, feels like my chips have A5 grade
I can't wait to come after 7 years to see people commenting that their watching this in 2027
Commenting now to follow in 2027
Same for me
Imagine they charge $3500 for this in 2027
Yo sup 2027
That's if we can make it till 2027
every time he scrapes away some of the grilled fat my mind just screams "FLAVOR!!! GONE FOREVER!!!"
I would of asked them for a sake cup to fill it and down it like a shot
Anyone know why he would do that? It’s seriously the stuff I would pour over my steak after I took it off the pan
Yes! Why would you get rid of that meat juice?
Ya this kinda hurt to watch a little
guessing he's using a higher smoke point fat and scraping away the tallow from the beef. maybe it's lamb fat?
I find the distinct lack of smooth jazz concerning.
These type of videos are best watched at around midnight, about an hour after you should have been in bed.
This dude love his Wasabi.
It’s insane
It’s insanely not real wasabi
Dude has a nose stronger than Al Pacino in Scarface to handle that. LMFAO 😂😂😂😂😂
I think its freshly made so its not that potent
@@sargyavelagaleti8087 you know what's up 👍🏽
Love the sound of beef being cooked. The Japanese know how to cook food in such style. 🤩👌
It’s not the sound of the food being cooked.. It’s the sound of water leaving the food
@@FutureAbe what do you mean by that?
@@averagejoe2307 the “ssshhhh” is the sound of the water leaving the food ya
@@FutureAbe which happens when you cook beef you smartass, so therefore, she loves the sound of beef being cooked.
@@yahyeet819 you’re using “cooked” again. Be careful
did this guy just put a table spoon of wasabi on a bite of 348 dollar steak?
it looks like REAL wasabi, so likely not as spicy
I want to punch 👊 😤 him
Real wasabi isnt pungent and gross as western "wasabi" usually it's really expensive because its only good for about half an hour after being made.
I was thinking the same thing. Why??? I was yelling why????
@@izzybee3354 I also heard that it’s normal to do so, because the high fat content will neutralize the pungent effect that wasabi normally has.
"You got any Ketchup or A1?" lmaooo
Lmao! Classy AF
did he say that haha
watching this at 3:14 am hits different
Yes. East coaster
3:34 am for me
Pi
306 am, here
I thought i was the only one!
😂😂😂
Watching this instead of eating during break at work.
Using freshly melted wagyu fat as cooking oil, that's cool!
from what ive read, thats actually pretty common when buying wagyu from the market/butcher. I believe it is from the same cow as well.
isnt that common practice when cooking beef? You mean you need to add butter?
@@FrozenzFirez man where I'm from we put meat fat to cook everything
@@FrozenzFirez I think many people commonly add butter when cooking steak because it gives a good crust and brings out the flavor? But obviously with wagyu fat then it should be used in cooking the meat so that it maintains the natural flavor, but i’m not sure
@@chandelured5734 Japanese mayonnaise also works well.
This was the most beautiful POV foodprn I have ever watched.
Cream pie for dessert 🎂😋
Let's face it, we're all addicted to the sizzle.
Very satisfying oddly enough 😌😌
1:07 the induction stove is well seasoned now
LOL 8:31s clowning the chef with the wasabi. brilliant!!
2:27 my man be feeling that grease cutting
抱歉 我是台灣人 我一直有在看你的影片喔 我認為這技術有待加強 和牛本身吃起來就夠滑順入口 鐵板應該要把酥脆度及香氣煎出來 這樣才會外酥內軟 軟中帶汁 越吃越香 才對!! 不過謝謝你的分享 或許是地區上面的做菜方式不同吧!!
you know...
if you leave it on the flattop, it will keep on cooking till it's medium rare. is there a reason he has to cook for 3 seconds, and then rest for 30, and do that 200 times while scraping the flavor/fat down the hole? I feel like that fat might help cook the meat faster. I see a lot of chefs put a whole steak in a hot pan and just *leave it* till it's cooked, flip it and do the other side. maybe there's a reason?
Usually chefs put the whole steak and leave it so that the steak can actually get a good crust, idk why the chef here is wasting the fat, it couldve provided for good extra flavour
To much grease is not nice
This was absolutely mesmerizing
The way he cooks this steak,gives me anxiety.
Something. Plays with it way to much lol
@@muffy8917 Right? It not only appears exceptionally thick for a Wagyu steak but way over handled and over cooked.
@@derekbloom633 agreed
@@derekbloom633
Bruh, if anyone knows how to cook wagyu it'd be where it came from lol.
American culture has a heavy emphasis on liberty and a DYI attitude so it's weird from that perspective. But in Japan, it's all about the service from A-Z and the aim is for the customer to have to do as little as possible.
@@derekbloom633 definitely spend too much time on heat. might as well have precut cubes and seared them for a shorter amount of time. maybe it was for the show.
the way he cuts the meat, so effortlessly... I wanna eat that so bad
Some how this meal didn’t seem worth it. Great piece of meat. Prep seemed clumsy, and I was tired of all that flavor getting scraped into the hole.
Yes this particular chef seems to be less meticulous than other chefs. He doesn't turn over every last piece of meat to brown all sides consistently. To be a teppanyaki chef you have to have somewhat of an anal personality. Perfection in the details, and this chef missed it.
There's no piece of meat in the world that's worth $350
@@einsp227 Real wagyu is so worth the money if you can afford it. It's the most expensive beef in the world because it's the best beef in the world. That said, my $9 ribeye does just fine for me.
Agree. My least favorite prep on this channel
My man knew exactly what he was doing with his first bite of beef *wasabi*
Had to take the rest home since he couldnt feel his tounge
8:30 Get Wasabi for one bite
The Chef : "Wait that's illegal"
What kind of oil is being used?
I love how he seared the small bits.
This is how I cook it at home, and it's my favorite way because you get maximum flavor from that delicious melted fat.
P.S. That was way too much wasabi for one bite! 😲
That's real butter
Looks like real wasabi, not the Horseradish paste stuff tbh. So honestly? No. Not too much wasabi. XD
@@shiny2421 He told him “wait wait wait” probably to be like hey your money but maybe not
Let me grill you one and you'll never eat it like this again, I promise you that.
@@rizzityrice6480 okay when and where?
9:53 bro that wrong slice would make ur customer instantly angry lmao
beef looks good but the cook doesnt seem to be an expert..
How come? My knowledge of cooking is very limited
Do you mean his interaction with the customer, ? Most of these cooks would be having a bit of fun with the paying customer but this guy doesn't interact very much which would make the experience a bit boring, beef looks beautifully cooked tho
@@edam4321 I got the impression that some questioned his cooking.
I really dont get the fact why they wont just cook you a proper steak in Japan. Always cut it up in small pieces like that.
Well correct me if I'm wrong as I don't have that much knowledge of Japan nor Asia for that matter, but as far as I know it's custom of restaurants to give their customers chopsticks and spoons if it's soup so it would be hard to eat a whole steak with only chopsticks if not outright impossible.
What the chef is using to lubricate the grill? Is it bacon or wagyu fat?
I really do hope that the restaurant uses all that leftover wagyu beef grease for something...like mixing it will oil for deep frying tempura or something
Getting a McDonald's ad before this video is kinda priceless lol
He rendered all that fat just to push it down the hole before he put the steak back on what a waste
I'm not saying it's bad, it's definitely a good shop. However, from a Japanese point of view, I felt that this is a shop for tourists. Skills, prices, customer service.
They could substitute cat meat and most probably wouldn’t know the difference…
This chef reminds me how I do my job. I am not really good at it.
I have no doubt that this tastes awesome but I'm a big guy. Do you think they mite have a cut thats 4 times the size? And a big hearty side dish to go with it?
That is the most juiciest looking kobe beef ive seen😍😍
Looks amazing. Wouldn’t hesitate to try it blue
watching this at night is torture
My favorite video to watch before sleep
We have that style of cooking infront of ya when you order here in the Philippines, its called Minute Burger lol
I love the commentary
Even the tiny one, he cook so really good 😌
Can my plate be under the waste hole,
That chef... SO uneven!
just wondering after cooking he is putting the fresh cooked kobe beef on counter and on a plate at 10:20
or is the tile the plate?
That’s a plate bud, a really expensive presentation plate
Imagine telling the chef to make the steak well done.
It won't change the taste of the Kobe beef that much even if you wanted it to be cooked well done.
Deep fry it and gimme some ketchup!
@@HondaRidea haha ayy ketchup good tho but ATLEAST try to have it just by itself with its natural flavor
And then ask for A1 sauce.
Imagine telling to make it rare as well.
Such a waste of precious meat!
Always fascinating to watch. I wonder if there is an optimum thickness for the meat slices ...
There is, usually in Japan they cut it into 4/5 pieces and give you 1 portion of the meat and the next so they can keep it fresh while you eat.
@@privateer1402 hi thank you for the very kind and helpful advice I love these videos a lot And i love meat kind regards gino
This mans an absolute genius, the title draws people in. Then after the money he makes from the video can be used to buy another $300 steak!
Old man that is how UA-cam works. Stop inventing weird helicopters and learn few basics first.
@@souravdeti95 ”stop inventing helicopters”
lmao
@@slickfire1579 Ofc! It is da Vinci we are talking about 😂
Those were true art. Be quiet kiddo
What temperature is the platen at?
Amazing! Was stationed in Japan for tw0-years, but never had a chance to eat in a Teppanyaaki...Ate at a lot of other types of places though...Japan is an amazing culture, people and the food...OMG off the charts OSHI-DESU!!!
Lol, what are you talking about Japan is a country without culture
@@witek31931 how? lol
@@skirmisher1901 Japan has hung up on the fence between its own culture and copying everything what comes from USA. Even the Japanese language is half English words, which sounds comical / embarrassing
Wow That knife cuts meat like butter, or is meat as tender as butter? That knife is so sharp that it looks like the sword of a Samurai. I have never eaten that meat
We will definitely travel again to Japan when everything is back to normal. We love and miss japanese food ❤️🇯🇵
What’s the loan interest rate on ordering Kobe beef?
Let’s be honest, if you eat anything while watching this video, it’s gonna taste good
that meat looks mighty tender and succulent
If the phrase "Sir, this is a Wendy's" had a cooking technique, it would be this chef.
New subscriber from Cape Town, South Africa.
I can only afford instant noodles , but this looks good
An $9, properly cooked, cheap cut, home-cooked steak will always be more delicious than the most expensive steakhouse/cut of meat.
This looks great, but I wouldn't pay more than $30 at any restaurant for a steak meal when I can do it just as well in my own kitchen for a fraction of the cost. And that $348 steak dinner looks like one I'd still be hungry after.
It's amazing to see the skill level of these chef's but you can see that even at that level some are more skilled than others 😀
What is the green thing?
$348? That’s it?!, what happened to the $782 we talked about earlier
😂😂😂😂
I can just imagine the “we have Japanese Kobe beef at home” memes and it’s literally just cooked spam slices.
I think 90% of the salt went to the table.
1:40. see all the bubbles sticking to the glass? that's a very clear indicator the glass was poorly cleaned; there shouldn't be nucleation points all over the glass like that.
8:25 am I wrong or is this the equivalent to putting a shtload of ketchup on expensive food?
at least it wasn't actual ketchup
It's most likely real Wasabi which is extremely expensive and doesn't taste like common Wasabi at all really. More surprised he put used that much just because of how little you normally get with a meal when using real Wasabi
can i know brand of tools this artisan using? knife, fork, etc..
OMG. This is like taking forever.
Can someone plss. Tell what brand of grill. Are they using. And who ever made those
For that kind of money, I expect a chef with better teppan skills.
what is the blocks? :)
If I was not Death itself, I am pretty certain the chef would kill me if I asked for well done
Adam did that in a previous, the chef was like ".. you what?!" and the comment section went nuts.
Also, don't reply, i don't want to hear ANYTHING from you for at least 50 years!
I'd ask him to make mine "extra crispy"
Kobe Beef, this is my favorite food
As much as I love these videos, I can't bear the thought of having the fried rice AFTER that jawdropping steak.
The steak is the almighty star of the show - rich, succulent, untouchable, a crowning glory of steaks; the fried rice is the gentle hand giving you closure - simplistic, filling, helping you back down to earth so you aren't left adrift in the heavens of the kobe beef. One takes you on a journey through the surreal, the unattainable; the other reminds you what it means to be human, and without it your tongue would be smacking your lips, feeling a sense of exalted emptiness. Heaven and earth. Yin and yang. Steak and rice.
@@mordekaihorowitz br
You're all seeing different meat. Looks like a piece of fat to me.
@@HotGarbageMan people like it for that the excessive marbelling
All that money for your food to be cooked with a paint scraper....
So if I would pay it with the philippine currency, it would take 17,500 just for a lunch.
You Filipino?
I could cook a $30.00 Ribeye in about the same amount of time and be just as satisfied... As well as $318.00 richer!
So cooking time is you main concern when it comes to steaks?
Clearly you’ve never had wagyu. Anyone who has never tasted wagyu beef thinks this is over priced, anyone who has had real wagyu beef doesn’t even consider the price.
@@XJapa1n09 it is overpriced and too greasy imo. a good ribeye is better
For those that have been fortunate enough to eat a Kobe Beef steak, what's it like compared to regular beef? I bet it's delicious but I wanted to know from someone whose had it. Is it worth the hundreds of dollars compared to a steak from Texas Roadhouse?
I’ve had it a few times and it’s nice but not £80 good. Rather get a nice bit from the butchers for what it’s worth. 👍🏻
Japanese steaks and American steaks are just different, period.
A Japanese wagyu will be extremely fatty and savoury. A few bites will be sufficient. I think of it as the perfect bite of a food.
American steaks will have a much lower fat ratio in comparison, but a lot more volume. You will chew a big bite of steak, and it will be fatty, but not buttery. You experience an array of flavours as you masticate it.
The best versions of either are very different experiences. I wouldn't really compare them.
I’m proud to say I’m the one that got this video to 10 K likes
I'm definitely the one who liked your comment a third time.
This is how a true teppanyaki experience is. None of that Americanized Benihana bs.
I realised I’ve watched too many of these when he put the meat on and i was like, ‘oh thats pretty early on in the process normally you’d start that abit later’