In November 2021, my husband (who is not vegan) and I went to Kajitsu because of this video… I was floating in food heaven through all the courses, and my husband was also enjoying every course! This was an amazing experience- not just a meal. The service was impeccable from start to finish and their menu changes every month!!! I already miss it!
@growlingbehemothit's a solid amount of courses, I left feeling completely satisfied, best meal I've ever had and since there was no meat I was full but didn't feel weighed down at all
Just looked at their website. The fact that they don't have prices on their menu told me it was pricey. The fact that they didn't have a menu on their website that it was even priceyier and the fact that tea can cost $48 that it's out of my price point.c can't imagine ever paying that much for food
@growlingbehemoth Sorry, didn't see your reply! Yes, because there are many plates in the menu, you end up satisfied. As full as eating three McMenus? Definitely, not.
I'm a chef with quite a few years experience in cooking in decent restaurants (Michelin stars) but every omakase series makes me wanna go and be their apprentice! Great job eater by documenting these!
J Moua michelin starred restaurants are common and its not that hard to get into a one or two star restaurant. some are difficult to get into but theres plenty
I like the way he prepares the food, very calm and focused. Even during prep, everything is done calmly. Not like other kitches i've seen with shouting chefs and rushing assistants.
I would love to eat this. More than that, his dialect and meter of speaking is absolutely mesmerizing. Approachable and elegant/knowledgeable at the same time.
What a humble Chef. And he's very entertaining. If I'll go to NYC, I'll definitely go and check out his restaurant for sure. Love from the Philippines.💖
All the dishes looked quite delicious but give me the tomato fried rice, a couple of corn croquettes and the vegetable soba and I'd be a happy camper. Another excellent episode, Eater. 👍
Yup! And this is the traditional Japanese vegan cuisine "Shojin-Ryori" originally eaten by Japanese monks, But now day it's a bit more like High-end cuisine with culture and tradition that is widely respected eaten by non vegans too. Trust me I'm not a vegan but that stuff is next level, sensitive flavors and the elegant Umami withe the texture and the temperature that these chefs play with is amazing.
So happy for U Abe Saan. I wish tht U will find the path tht will lead U towards greater success and greater heights. One of the best episodes. Keep up the good work #Eater
I really admire the dedication of Japanese people when they're working on their craft.. though I wonder if they feel stressed at times, because this kind of dedication needs a lot of time, energy, patience and willpower, especially if there's no end goal...
You're probably referring to the Japanese bunka knife he's using in the beginning. It's shaped that way for push-cutting and very precise tip work. You'll notice that the other side of the knife is flat, making this a single beveled knife. This reduces the overall thickness of the blade, allowing for a shaper blade angle, and a surface that prevents food from sticking. I wasn't able to tell which one this was, but his other knife is a Nenox knife, which can easily be more than $500. They are absolutely fantastic and very hard to source.
GladRichGirl I can. But I’m not saying I want that knife or have a use for it. Just it’s beautiful. I I bought 35 cheap knives to sharpen recently too. Just for testing and practice. Not single bevel knives like this. Been sent entire product lines from sharpening companies. Just haven’t edited and posted yet. I don’t have the filming skills. I definitely can’t sharpen like Rikki at all though but practicing. Mostly kitchen knives but also many other blades items. I was referring to the first blade in the video btw
That knife is a actually a Mukimono. Its typically used carving and peeling. Its actually really useful for vegetables tho if you have to make accurate straight cuts.
Original vegan food is raw vegan... "Invented" by the pre-historic man and it's funny he's all about "no killing" yet still grates his wasabi root on shark skin
@@RoiGamez Tools are quite another area from actual animal flesh preparation. There are numerous simian ancestors that had primarily eaten herbaceous foods, however, the simian and hominid ancestors are complicated. Some apes today, which share common ancestors with us, cannibalize their rivals after winning a territorial dispute, as though it was a ritual of warfare. These cannibal primates mostly feed on vegetation.
auto thumbs up for him not starting off with a knife in his hand that is class while 90% of the rest have done some knife action for the intro i love it and it would be the chef with the most respect for life. applause dammit applause
it sure does. but the marketing is pretentious af. don't pretend to be a meat burger, just make a good vegan burger! nothing is wrong with that right? stop trying hard to recreate meat taste. adding red coloring just to make it looks medium raw.
The desire to recreate meat or non-vegan dishes has nothing to do with the legitimacy of the vegan cuisine. Meat tastes good and humans have evolved to enjoy and desire the smell and taste of cooked meat. But people become vegans for all sorts of reasons. It's not wrong to make vegan versions of non-vegan dishes. Vietnamese Buddhist vegan cuisine has vegan versions of lots of non-vegan dishes.
The addition of the heme is what gives meat its flavor. The reason why a lot of vegan versions of meat taste bland is because there's none of that, that good iron taste. Start-ups decided it was a good idea to develop plant heme and put it into non-animal meat substitutes. Lab-grown meat have heme and so does some of the new vegan meat, so going vegan or vegetarian doesn't have to be so difficult for meat-eaters who want to find healthier options of familiar dishes like burgers, and while maintaining a familiar flavor. Granted, this guy's omakase and maybe Indian food would be much cheaper alternatives.
Some people are misunderstanding. Shojin cuisine is a recipe that complies with Buddhist laws. It does not mean that animals and plants are not killed. Japanese Buddhism views plants as life.
You should see the tuna master episode 😅. Although I definitely prefer this one for the food itself. Always way more impressed by high quality vegetable preparation
A paradise for vegetarian Indians who usually prefer dining in a restaurant that does not share the kitchen for both meat and vegetarian cooking under the same roof, with the same set of cookware & dinnerware. This is what is a true and pure vegetarian dining experience. Everything else is a compromise. Shojin Ryori is the equivalent of traditional Indian vegetarian cuisine. It will be easier to understand the importance of not sharing same kitchenware for meat and a veg dish, if one understands what kosher is. As in kosher, dairy and meat products are not supposed to be mixed nor their cookware; in pure Indian vegetarian cuisine, kitchen and dining space is not be shared for meat and veg food at any level. This is fantastic, Shojin Ryori restaurants are the answer to a traditionally vegetarian traveler's plea.
I’ve always wondered how those work. The thing where the chef prepares it in front of you. What if there are many people? Do they serve them all at the same time?
Its so fascinating how Japan is the most refined of all the asian cuisines. With its special techniques, shojin ryori cuisine, sushi chefs, ikejime, matcha ceremony, kaiseki.
Bravo to the chef. I once took an Indian who identified as a Brahmin to eat Chinese vegetarian food in Tokyo. He wouldn’t touch it. The next day I took him out to eat Japanese Shojin Ryori which he ate with gusto. I asked him why he rejected the former and he said the idea is not to eat meat and that the Chinese version looked too much like animal matter. I thought both were delicious but being an omnivore myself, I felt hungry an hour later. Shojin food doesn’t try to make veggies into meat.
the amount of dedication that the guy puts into his craft is unreal
The time to perfect each and every of the 5 cooking procedures is astonishing
He makes it sound so simple.
In November 2021, my husband (who is not vegan) and I went to Kajitsu because of this video… I was floating in food heaven through all the courses, and my husband was also enjoying every course! This was an amazing experience- not just a meal. The service was impeccable from start to finish and their menu changes every month!!! I already miss it!
That's great!
Raw, boiled, grilled, fried, and steamed...the last food bender
生
...dayum ...
😂😂😂
Everything changed when the fried nation attacked
using a blender
Japanese cuisine is literal art. And watching it be prepared is so relaxing.
I've had the luck and pleasure of eating at Kajitsu several times. The experience does not compare to anything else.
@growlingbehemothit's a solid amount of courses, I left feeling completely satisfied, best meal I've ever had and since there was no meat I was full but didn't feel weighed down at all
Just looked at their website. The fact that they don't have prices on their menu told me it was pricey. The fact that they didn't have a menu on their website that it was even priceyier and the fact that tea can cost $48 that it's out of my price point.c can't imagine ever paying that much for food
@FingerMyPizza Hahaha! Multiple times in multiple years, unfortunately :D
@growlingbehemoth Sorry, didn't see your reply! Yes, because there are many plates in the menu, you end up satisfied. As full as eating three McMenus? Definitely, not.
@@evans7771 It's a culinary experience. Unfortunately, it is not easily affordable, but it could be a great place for a special occasion.
I'm more fascinated by the meticulous preparation than by the food itself. It's relaxing to watch. =)
You can ask to be seated at chef's table and watch him prepare your dishes. Worth it.
The amount of focus and dedication the chef gave to those vegetables is just astounding.
Imagine if he put that much energy into a steak 😍
I LOVE YOU FOR THIS OMAKASE SERIES, DEAR EATER!
PLEASE DON’T STOP MAKING THIS ❤️
I'm a chef with quite a few years experience in cooking in decent restaurants (Michelin stars) but every omakase series makes me wanna go and be their apprentice! Great job eater by documenting these!
Ronit Arlikatt
Yeah I work for NASA and SpaceX so
@@jmoa5758 me too!
J Moua I mean people have jobs dude
J Moua michelin starred restaurants are common and its not that hard to get into a one or two star restaurant. some are difficult to get into but theres plenty
This is just amazing. So complex yet but how beautiful.
It made me realise why people enjoy watching chef cooks in expensive restaurant. It's Zen. Very inspirational yet simple~
So precise.....the preperation ingredients and the final touch....presentation....thats how japanese makes their food extra ordinaire.....
I wont even care if i like the taste. Its nice to know that my food would be prepared with dedication
agree
I like the way he prepares the food, very calm and focused. Even during prep, everything is done calmly. Not like other kitches i've seen with shouting chefs and rushing assistants.
It's an honor to watch his art work. So elegant, so beautiful. Thank you.
I love the passion this chef put to his dishes, also the simplistic concept he pursuit on them. A true master.
I would love to eat this. More than that, his dialect and meter of speaking is absolutely mesmerizing. Approachable and elegant/knowledgeable at the same time.
Japanese chefs and their food will always be magical. 😁👍❤️
What a humble Chef. And he's very entertaining. If I'll go to NYC, I'll definitely go and check out his restaurant for sure. Love from the Philippines.💖
All the dishes looked quite delicious but give me the tomato fried rice, a couple of corn croquettes and the vegetable soba and I'd be a happy camper. Another excellent episode, Eater. 👍
This Chef is fastidious and obsessive in the best possible way. A true Master of his craft and yet so young ! RESPECT.
Amazing how much flavour can be brought out of vegetables cooked simply really well
Oh my goodness!!!! I was here back in December!! Their matcha is absolutely delicious and so beautiful!
@Khrisna Sri Hartono its extremely expensive lol
So r ur wrinkles
this omakase series is so asmr for me i feel so calm and that nice tingly feeling in my head when i watch these
Wow, as a vegetarian - this is frigging cool and amazing to watch!
God, I LOVE this series!!! That was so interesting and his dedication to the art is second to none. Fantastic ❤️
Yup! And this is the traditional Japanese vegan cuisine "Shojin-Ryori" originally eaten by Japanese monks, But now day it's a bit more like High-end cuisine with culture and tradition that is widely respected eaten by non vegans too.
Trust me I'm not a vegan but that stuff is next level, sensitive flavors and the elegant Umami withe the texture and the temperature that these chefs play with is amazing.
So happy for U Abe Saan. I wish tht U will find the path tht will lead U towards greater success and greater heights.
One of the best episodes.
Keep up the good work #Eater
Another beautiful presentation of food making video, again, please continue this series
His way of speaking is very calm and so so so so so polite...wow.
I love that the chef looks so goddamned chill in his craft
This was wonderful to watch. More vegetarian Japanese/Korean restaurants please!
This is so artistic and poetic. What a beautiful talent 🙏🏻
I really admire the dedication of Japanese people when they're working on their craft.. though I wonder if they feel stressed at times, because this kind of dedication needs a lot of time, energy, patience and willpower, especially if there's no end goal...
The amount of time n hardship in preparing it all n gone in just one bite...respect for the dedication
One of my favorite series, love learning about the art of the craft and their story!
That dessert matched the symbols on his shirt haha so cute
I'm quaking...this looks so delicious! where are my vegans at?
I love how he puts so much love and thought into a simple tofu dish.
It definitely looks appealing to me even though I'm not a vegan myself
I'm a meat eater but still love vegetables.
Good food is good food, regardless if it's meat or plant
This is just delicate. Beautiful.
as a steak lover i admire this man work ethic i would eat here if i could afford it and i was allowed in new york city .
there’s no perfect tofu, I just do my best everyday. a lifetime of dedication indeed.
This episode is simply AMAZING !
The reason i subscribed is because u made this series. So keep making more!!! 😄
That knife he was using is beautiful. Amazing
the shiniest and sharpest knives. cuts like a dream
@@raggedyhaggity250 a dream who can beat 3 hunters
Looks like i need to add another entry to the list of "places i need to go to before i die"
Best of the series & I would eat everything up too!! Japan why are you so awesome?
He looks like he is having fun everytime he prepares a dish.
This is one of my favourite restaurants. The food is amazing and the atmosphere is wonderful. An oasis of deliciousness in NYC.
Im just curious, how much is it?
@@폭격기팩트-u3v Like $125. It is a well-paced, generous meal. Worth the price.
@@AiLake I was planning to go to NYC, and I think Ive added a place to go XD
All his creations look so amazing 😱
That knife is so gorgeous.
I want that knife
better learn to sharpen
You're probably referring to the Japanese bunka knife he's using in the beginning. It's shaped that way for push-cutting and very precise tip work. You'll notice that the other side of the knife is flat, making this a single beveled knife. This reduces the overall thickness of the blade, allowing for a shaper blade angle, and a surface that prevents food from sticking. I wasn't able to tell which one this was, but his other knife is a Nenox knife, which can easily be more than $500. They are absolutely fantastic and very hard to source.
GladRichGirl I can. But I’m not saying I want that knife or have a use for it. Just it’s beautiful. I I bought 35 cheap knives to sharpen recently too. Just for testing and practice. Not single bevel knives like this. Been sent entire product lines from sharpening companies. Just haven’t edited and posted yet. I don’t have the filming skills. I definitely can’t sharpen like Rikki at all though but practicing. Mostly kitchen knives but also many other blades items. I was referring to the first blade in the video btw
That knife is a actually a Mukimono. Its typically used carving and peeling. Its actually really useful for vegetables tho if you have to make accurate straight cuts.
this is art at its highest level!
I've been to the downstairs soba place here. Delicious duck soba. The matcha here is Ipoddo and it is ridiculously good also.
Woah, the way he says tomato is really satisfying! Or is that just me??
The real and original vegan food, gotta love it
Original vegan food is raw vegan... "Invented" by the pre-historic man
and it's funny he's all about "no killing" yet still grates his wasabi root on shark skin
@@RoiGamez Tools are quite another area from actual animal flesh preparation. There are numerous simian ancestors that had primarily eaten herbaceous foods, however, the simian and hominid ancestors are complicated. Some apes today, which share common ancestors with us, cannibalize their rivals after winning a territorial dispute, as though it was a ritual of warfare. These cannibal primates mostly feed on vegetation.
Fruits, rice, beans, salad, lentils are all vegan and have been eaten for a long time
Omg the amount of every condiment he has! High respect for the chef
Amazing work! Would love to go experience his art!
and he did this all with vegetables. what an innovator
auto thumbs up for him not starting off with a knife in his hand that is class while 90% of the rest have done some knife action for the intro i love it and it would be the chef with the most respect for life. applause dammit applause
That was amazing. Thank you!
Wow, best episode yet.
Thank you, I love to eat with respect and love
Is this Megumi Tadokoro's specialty????
her specialty is not exactly shojin ryori BUT i would say this lies in her expertise so YES
Lol maybe this is my 1st time seeing shokugeki reference on food channel.
its the style that she s going for yea
One of
LMFAOOO ACTUALLY no her's is comfort food ig but gotta love your comment lmao caught me off guard cause I was watching food wars before this 😂😂
don't think I will get full eating that, but I appreciate his attention to details and dedication
I would hate to see a tray filled with such meticulous dedication and time ever returned the least bit leftover
I would love to try that... so patient and artistic
that is a great vegan meal and taste great. unlike that pretentious vegan food who is trying to recreate meat.
+ronny johan Fake meat isn't pretentious. 😂😂 It serves a purpose.
it sure does. but the marketing is pretentious af. don't pretend to be a meat burger, just make a good vegan burger! nothing is wrong with that right?
stop trying hard to recreate meat taste. adding red coloring just to make it looks medium raw.
The desire to recreate meat or non-vegan dishes has nothing to do with the legitimacy of the vegan cuisine. Meat tastes good and humans have evolved to enjoy and desire the smell and taste of cooked meat. But people become vegans for all sorts of reasons. It's not wrong to make vegan versions of non-vegan dishes. Vietnamese Buddhist vegan cuisine has vegan versions of lots of non-vegan dishes.
The addition of the heme is what gives meat its flavor. The reason why a lot of vegan versions of meat taste bland is because there's none of that, that good iron taste. Start-ups decided it was a good idea to develop plant heme and put it into non-animal meat substitutes. Lab-grown meat have heme and so does some of the new vegan meat, so going vegan or vegetarian doesn't have to be so difficult for meat-eaters who want to find healthier options of familiar dishes like burgers, and while maintaining a familiar flavor. Granted, this guy's omakase and maybe Indian food would be much cheaper alternatives.
you sound way more pretentious than any other vegan mock meat products
Amazing compassionate concious food
Nice to see Shokugeki no Soma's reference in almost every Eater Omakase video
I am not a vegetarian but this is damn beautiful to watch 😍
The exact opposite of Ramsay in terms of how he behave and react, very calm 😊. Very healthy food by the way
Ramsay is a lot calmer (not this calm) when he's cooking in his own kitchen with no one around. Amazing to watch the difference.
I drooled a little.
Thank you!
*Those tomatoes look so good*
great work and talent..would love to try it out sometime...this coming from a meat-lover
This made me sooooo happy and hungryyyyyyyy
never thought that vegetables would ever look appealing to me
God...everything looks so delicious and healthy
Is it possible for me to listen the only music in the background? The BGM is awesome!!!!
its heaven, i want to eat all of that
9:00 One of the Worcestershire sauce's ingredients are anchovies, is his sauce really vegetarian?
You can make your own vegan Worcestershire sauce. Also, the Shojin version doesn't use anchovies or fish in it.
Some people are misunderstanding. Shojin cuisine is a recipe that complies with Buddhist laws.
It does not mean that animals and plants are not killed. Japanese Buddhism views plants as life.
The food looks delicious.
This guy deserves a Michelin star just by cooking with a mini buster sword 😂
You should see the tuna master episode 😅. Although I definitely prefer this one for the food itself. Always way more impressed by high quality vegetable preparation
0:47 when master Abe walks out from EXIT I know this is gonna be mind-blowing.
Visually amazing. You can almost taste it
I did not understand most of it but sure it's an art. Beautiful.
This video should be call "the first Micheline Star vegan restaurant"
No caviar, no michelin star
Eggs aren't vegan
@@Philphy Where does he use eggs?
Also not the first lol
@@Wvk5zc That is false.
He works gracefully in the kitchen
The three shapes of candies he serves at the end are on his chef coat. Nice touch
That classy and refine aura that you get.
A paradise for vegetarian Indians who usually prefer dining in a restaurant that does not share the kitchen for both meat and vegetarian cooking under the same roof, with the same set of cookware & dinnerware. This is what is a true and pure vegetarian dining experience. Everything else is a compromise.
Shojin Ryori is the equivalent of traditional Indian vegetarian cuisine.
It will be easier to understand the importance of not sharing same kitchenware for meat and a veg dish, if one understands what kosher is. As in kosher, dairy and meat products are not supposed to be mixed nor their cookware; in pure Indian vegetarian cuisine, kitchen and dining space is not be shared for meat and veg food at any level.
This is fantastic, Shojin Ryori restaurants are the answer to a traditionally vegetarian traveler's plea.
The chef and the video is so good i am turning vegan for one day
I’ve always wondered how those work. The thing where the chef prepares it in front of you. What if there are many people? Do they serve them all at the same time?
more restaurants should adopt the no killing philosophy
almost turn myself into vegetarian after watching this video
looks so goooooooooddddddd
I love the philosophy
This is an ART.
Its so fascinating how Japan is the most refined of all the asian cuisines. With its special techniques, shojin ryori cuisine, sushi chefs, ikejime, matcha ceremony, kaiseki.
It's the Zen Buddhist and Shinto influences. It's all about care.
Bravo to the chef. I once took an Indian who identified as a Brahmin to eat Chinese vegetarian food in Tokyo. He wouldn’t touch it. The next day I took him out to eat Japanese Shojin Ryori which he ate with gusto. I asked him why he rejected the former and he said the idea is not to eat meat and that the Chinese version looked too much like animal matter. I thought both were delicious but being an omnivore myself, I felt hungry an hour later. Shojin food doesn’t try to make veggies into meat.