I love to watch professional sushi chefs at work. I feel as though I'm seeing an artist put their art to canvas. Each and every stroke of their blade is with precision and purpose. Absolutely beautiful.
Yeah watching something get beautifully butchered with a rice spatula somehow feels more acceptable than the dirty shithole fishmarket massacre videos lmao.
If they were professional chefs then they would not be laughing like children, but would be getting on with the job - their manager is not controlling them well.
I never ate cooked abalone but when I lived in Tokyo during the decade of the 1960s I ate it raw as sushi many times. I loved both the taste and the crunchy texture.
First of all it looks really tasty, I have no doubt about that, but what I like most about Japanese cooks is their pure work. They use their knives really professionally, enjoying themselves while cooking, as if they were doing art. They always wash and clean everything really polish, I enjoy watching them.
It was 40 years ago when I had abalones like those in US. Back then US didn't consume abalones, not even knowing what they are. Asian hobbyist fishermen used to catch(practically grab'em off rocks) them CA beaches and sell them via black markets all over. I can never forget the heavenly taste I could buy from local Asian groceries. I am going Japan this year. Thank God! At Last!
I love the Chef!!! He's my favorite on the entire net. He is good at what he does. The best!I love to watch him. The looks he gets on his face. He can make all those critters look tasty!
Incredible and fascinating. Nothing goes to waste. The entire abalone and its organs are prepared for dining. As for the shells, perhaps those could be ground up for fertilizer and concrete. Abalone has always been an expensive seafood item, even when I was a child those decades ago. In the United States West Coast, harvesting abalone was heavily regulated then prohibited due to the overfishing. While not particularly popular in the U.S., the Japanese were only too happy to import as much abalone as the U.S. could ship.
glad to see our famous bald Chef again! this guy is really good! though some Japanese commentators deslike him for his modern and not so traditional culinary techniques i think he is creative , in my humble opinion you can always be classical style and/or you can also modernise or even fuse as long as you keep respect to all styles!
Probably because of the rice, I don't know how good his rice cooker is, but traditional chef usually don't use rice cooker because it will have crunch rice and overall quality is not very good.
I like him. he respects history, but doesn't turn away from modern conveniences, like a "steamer oven" or plastic wrap. But honstly, I love that deadly serious expression he gives when he's holding up the Abalone on the chopsticks, it's like "dude are even watching?! this is SERIOUS!"
Едят всё что движется! Работа шеф повара загляденье,любит свою работу. Он как художник,только с ножом.Нож действительно поразил своим размером и остротой.Это искусство,браво!
Mainly gave it a like because of the Chef's face! Abalone or Paua in NZ tastes pretty good, prefer it withought sauce and cut into cubes freshly cooked from the sea.
Abalones are good. They're actually sweeter when eaten raw than boiled. You dip it in a chili sauce and usually better when eaten with vegetable side dishes.
Omg this reminded me when me and my cousin went to ihop. She ordered buffalo chicken tenders. They didn’t offer bbq ones so I asked if they could do that and the waitresses acted like the never hear of that before 🤣
Мне очень нравиться смотреть как работает повар , профессионально, с юмором. Очень нравиться этот повар, хочется попробовать блюда, которые он готовит.
Love this guy and all his facial expressions. By far my favorite when it comes to these videos.
Yeah. He is my favorite. Very good technique and he gives a good show.
Please keep coming back to this chef.
He's cool af.
I love to watch professional sushi chefs at work. I feel as though I'm seeing an artist put their art to canvas. Each and every stroke of their blade is with precision and purpose. Absolutely beautiful.
Dude it's a fish getting butchered alive calm down.
FYI I'm not an animal activists
liver flavored rice
DISGUSTING
Yeah watching something get beautifully butchered with a rice spatula somehow feels more acceptable than the dirty shithole fishmarket massacre videos lmao.
If they were professional chefs then they would not be laughing like children, but would be getting on with the job - their manager is not controlling them well.
@@pabrennan6877 You don't need to be devoid of emotions to become a professional chef, chief.
I forgot how amazing that cook is. His expressions are priceless
I never ate cooked abalone but when I lived in Tokyo during the decade of the 1960s I ate it raw as sushi many times. I loved both the taste and the crunchy texture.
CRUNCHY?!? 🤯
I'm going in.
are you still alive
First of all it looks really tasty, I have no doubt about that, but what I like most about Japanese cooks is their pure work. They use their knives really professionally, enjoying themselves while cooking, as if they were doing art. They always wash and clean everything really polish, I enjoy watching them.
Their cooking is an art!
Im agree with you
Makes me feel not so bad for being OCD
It was 40 years ago when I had abalones like those in US. Back then US didn't consume abalones, not even knowing what they are. Asian hobbyist fishermen used to catch(practically grab'em off rocks) them CA beaches and sell them via black markets all over. I can never forget the heavenly taste I could buy from local Asian groceries. I am going Japan this year. Thank God! At Last!
0:43 when you want to leave the bus, but there’s too many people
Ooohhh lol
Hahaha
😂😂
You're noobed
Holy- lmao
14:25 sir that's not a knife, it's *sword*
No it's a katana
Sir, overall it's will KEEL 🙂
True
Cutting edge cooking👨🏻🍳👍
It’s name is “TINKO”.
This is going to be on the test!
I love the Chef!!! He's my favorite on the entire net. He is good at what he does. The best!I love to watch him. The looks he gets on his face. He can make all those critters look tasty!
Me too.
Wow! a lot of a live fish and seafoods. Very delicious. Thanks for sharing my friend
Incredible and fascinating. Nothing goes to waste. The entire abalone and its organs are prepared for dining. As for the shells, perhaps those could be ground up for fertilizer and concrete. Abalone has always been an expensive seafood item, even when I was a child those decades ago. In the United States West Coast, harvesting abalone was heavily regulated then prohibited due to the overfishing. While not particularly popular in the U.S., the Japanese were only too happy to import as much abalone as the U.S. could ship.
The shells are used to create 'mother of pearl' jewelry and decorations, or ground into a shimmering powder for use in art products and cosmetics.
After watching this, I recognize the shell as being a soap dish my parents used to have when I was a child.
15:07 Can't tell if I'm being served or challenged...
I didn't stick around long enough to find out (scared)
XDXDXD
NEW CHALLENGER!!!
@Jason Yang Wtf it avtually tasets good
shokugeki!!
glad to see our famous bald Chef again! this guy is really good! though some Japanese commentators deslike him for his modern and not so traditional culinary techniques i think he is creative , in my humble opinion you can always be classical style and/or you can also modernise or even fuse as long as you keep respect to all styles!
Probably because of the rice, I don't know how good his rice cooker is, but traditional chef usually don't use rice cooker because it will have crunch rice and overall quality is not very good.
adham hussein I’m not japanese. I’m asian tho. I can see why people would hate that but I think he’s still a neat chef.
I like him too, I'm not a gourmet, I can't even differentiate between very good rice and good rice so I won't mind :D
I like him. he respects history, but doesn't turn away from modern conveniences, like a "steamer oven" or plastic wrap. But honstly, I love that deadly serious expression he gives when he's holding up the Abalone on the chopsticks, it's like "dude are even watching?! this is SERIOUS!"
IRON CHEF!!! FUKUI-SAN?!!!
Chef has "EXCELLENT" culinary skills and those knives/sword are extremely SHARP!! 🔪🗡😄👏🏾👏🏾👏🏾👌🏾👍🏾❤💯
Am I the only one wondering why he needed the sword of Gryffindor to cut that thing?
Trisha Kauffman because they cut in one smooth cut to prevent bruising the flesh.
Normal knife doesn't have enough length to cut it in one swoop
So that way they can say they worked harder than they really did and that's why it cost $75 for only 2 slices of an already small animal
Or why he used this big behind wooden bowl to stir up that lil Taste of rice
@@Jtworthy1 stick to your KFC.
HAHAHA love the chef's expression 🤣🤣 So funny..
Everyone talking about vaginas but that look he gave at 14:17 is terrifying 😂
This look like VAGINAS and the GEODUCK look like PENIS!! 🤭
Over used V....lol
LMAOO YES THAT LOOK HAD ME DYING!
@@kanaualeatorio3646 everyone know that geoduck look like a huge penis
It looks so tender and delicious😋
I love the chef and his facial expressions 🤣❤️
So nice to see a chef so clean and precise with his cooking and handling of food. Even though I would never in a million years eat one
why?
@@prettylychee4670 Many reason:
1.allergic
2.hate seafood
3.disgusting
I like how japanese make every single things look tasty
If I ever go to Japan, his restaurant would be on my list! 😋🤤
I agree.
My mom seeing me watching an abalone getting killed at 3am
Me: 👁👄👁
My mom: 14:17
Haha his eyes 😆😆😆
....Шикарный шеф-повар!!! Настоящий самурай!!!!!)))
4:15 if you know what I mean
Lol:v
Red Vanderbilt lol😂
What do you mean sir?? I really dont know... 😶😶😶
Wow man
Hey 😂😂
It takes 20 years of training to learn how to cut the guts out of a clam. Respect from MAINE USA
Wah ini makanan enak ni.. pertama makan di rumah teman langsung ketagihan..
14:53. Thats an awesome blade 2 cut nice perfectly smooth slices!
i thought that was a katana when i first see it lol
A blade so sharp it doesn't need to be sharpen again.
@@ripelemon259 My first thought was that it was based on wakizashi (the short sword that sometimes accompanies a katana).
Oh hey I have one of those shells! I’m sure I do it’s very pretty inside
Those shells are beautiful!
I had abalone before in Hong Kong in a restaurant and it was amazing. It’s not cheap, but it’s a delicacy and very tasty.
15:09 me when I’m finished test and sent to teacher
I love the faces he makes tho 😂😂❤❤
Едят всё что движется! Работа шеф повара загляденье,любит свою работу. Он как художник,только с ножом.Нож действительно поразил своим размером и остротой.Это искусство,браво!
Mainly gave it a like because of the Chef's face!
Abalone or Paua in NZ tastes pretty good, prefer it withought sauce and cut into cubes freshly cooked from the sea.
The care and finesse the person is putting in the knife work is amazing.....
Abalones are good. They're actually sweeter when eaten raw than boiled. You dip it in a chili sauce and usually better when eaten with vegetable side dishes.
Nasty as fuck
they hardly require a dang SWORD to slice them
I like the detail of this presentation.
Luv this guy with bow tie! And I always thought abalone was tough, it sure looks fantastic here
米と水の分量、最後の最後までならすこだわり素敵！一度でも伺って食べに行ってみたい！！憧れ
Wow, real abalone. I haven't had that in years. That looked so good. I bet it cost a fortune for those two slices.
a German in Tokio : i am hungry
Japanese Cook : here's my Katana Sword
so funny 😕😕😕
The German: *sweating*sir, sir! I just ....
Japanese cook: slice open the live abalone
Amazing, thanks for your share.
Looks tasty I'll try it😋
Ivar Rasmussen wtffff
@@staraspect1118 wtffff what?
@@staraspect1118 you’re white and prob only eat chicken
@@oao7129 bruh how you gonna say he eats fried chicken just cause he’s black! U racist??
That is such an awesome chef sword ⚔️ for such a small shell of a creature.
I would never eat this, but it is beautiful to see.. and Ima big sushi fan
👍Flawless preparation, this guy is GOOD!!!😃
14:16 that face
Dont forget that bowtie!
15:07
😂
Jeffrey Ho That is service!lol
gotta love that chef
I love to watch him, he's my favorite👈
I love this chef! His expressions are priceless!🤣🤣🤣🤣🤣
That is my favorite sushi chef. Does he have a UA-cam channel? What is his name?
14:16
ボケてるのかマジなのか
The shell is so beautiful! The only thing I liked!
Those abalones look so delicious. They must be worth a small fortune, being so big.
woooow. great chef skills!
I am impressed.. And would def take the shells with me as a new soup bowls. LOL
14:16 chief expression super 😂
I want that rice cooker xD
I like the bowl it was served on… cool.
I love that knife, or sword whatever it is.
Clean, and delicious
すごく手間と時間をかけてアワビを安全に美味しく提供してくれて、、、た、大将⁉️🤣いきなりの顔芸🤣かわいい
I love this gangster chef 👍
0:42
I imagined what would happen if they all puffed themselves up at the same time and started giggling.
You're noob
food master. I like your videos.
Вкуснятина!!! Слюни аж потекли!!!
Мда ..уж
I’d love to get some of these shells
I hit the like button the moment i saw his eyes lol 😆
Как чисто и аккуратно вы готовите свои вкусняшки! А подача блюд это вообще вызывает восхищение, я бы с удовольствием у вас покушала! 😋🥰
Хуясе, бояре, кушают они...
14:17 When not even the chef knows what he’s serving
Me when I open the refrigerator and dont know what I want
lol yeah he had that look "wtf is that sh*t ?!"
Omg this reminded me when me and my cousin went to ihop. She ordered buffalo chicken tenders. They didn’t offer bbq ones so I asked if they could do that and the waitresses acted like the never hear of that before 🤣
Hahahaha!!!
😄😄😄😄
Poor Abalone, it thinks it's getting a massage but actually it's going to be sliced !!
the last massage of it's life
i love those abalone. looks so delicioius.
They look like half turtles. :3
Хочу похудеть. Поэтому смотрю японскую, китайскую, ветнамскую кухню и ...отлично! Аппетит проподает! 👍😀
Везёт. * Печально жую хлопья с молоком*
Это гигантские улитки что ли?
Is it me or DID THAT DUDE SLICE TI WITH A SHORT SWORD OF SOME KIND ?!
Beautiful shells
I love watching your shown
2 slice and a spoonful. Still fkn hungry papi
Swanson “ give me all abalone and bacon you have”
4:11 must feel good
You had a dirty mind huhh
Algún día iré a probar su comida se mira k Cosina delicioso
Nice videos
Saludos desde baja California
Love Baja. Been there twice, whale watching. Lucky you to live there.
Повар лапочка и умница.🥰🥰🥰
Hummmm parece bom demais 😋
Credo
MISERIDICODIA
OMG!!! Like I never left 🤤🤤
完璧 世界一のアワビ料理やんけww
頭もツルツルで完璧です！！
El chef Watanabe!!! Que maestría!!!
Yakuza sushi bae is back!!!!
I love this nickname and I fully embrace it
14:15 Nothing beats a yakuza chef stare LOL
Esse moço é caprichoso faiz tudo com amor 😍 ele é charmoso também parabéns 🎊 🎁 🎀 🍬 🎁 🎀 🍬 🎁 🎀
Charmoso é meu 🥚🤣
O cara preparou ate as fezes do bicho!
Aí que nojo meu Deus 🤢
Мне очень нравиться смотреть как работает повар , профессионально, с юмором. Очень нравиться этот повар, хочется попробовать блюда, которые он готовит.
*4 Abalones gets picked*
The others : ._. thank jesus
コメ欄の外国人の方達は想像力が豊かな様で……
どこにでも出現する俗な少佐殿 アワビであれを連想するのは万国共通だったのか...w
日本料理において祝い事などで使われる貝類は性器を表しているという歴史があるのであながち間違いではないかも。
only Gohan with shoyu made me happy
P.E.T.A. is so petty. This is beautiful food.
So many metaphors I'd like to use, so few I can use publicly
Same 😞
15:20 LIKE JELLY
Mashrooms
My account : 014 BCA ,0030768809 MARIA HESTINA, TRANFER FOR ME IDR,8JUTA
I love that they have a special tool for popping those suckers off the wall lmao
師傅的表情好可愛~😂😂😂
4 abalones when serve only 2 slice 😎
8
And its expensive
I waited for some two slices,😅 what happened to the other abalones?
😭😭😭😭
Probably served to other customers or made into other dish