@@riteshmalla7432 I slipped in my pool while it was empty (getting it ready for a new liner) and tore the tendons and dislocated the clavicle by 4” 😳. It’s not fun let me tell you. They had to put a rod and plate in.
Get well soon bro..2 months earlier i had a bike accident and I broke my toe..after surgery now i feel better and recovering rapidly..you will recover the same..give it some time and don't pressure your shoulder unnecessary...❤️
I actually have a fascination with the minor variations in preparation, timing and cutting style of all the kobe beef chefs you show, so keep up the good work. This is going to be the definitive channel for kobe and wagyu prep in the world. It is already, but having watched and consumed ultra level food for decades, your work is a great record that can only be understood over time.
Had he added the oil well before the steak, letting it come up to temperature, he wouldn't have had to spend so much time scraping all of that delicious fond off the cooktop. And throwing it away.
I appreciate all your hard work. Your videos take me back to my youth talking mx bikes with my friends in library after passing the motorcycle mags around
Parce que dans mon pays France à la défense nous avons mangé des nourritures japonaises avec les baguettes j'ai réussi et un peu plus difficile au restaurant japonais sola ramen
The meat looked wonderful before and after cooking. But when the chef scraped the grill and discarded the small brown bits, I couldn't stop thinking about how much flavor was lost into the slop bin.
ARG...Instead of scraping off all that fond and tossing it they should be putting it aside for some fried rice...or move around the grill and deglaze all that flavor.
5:37 Not sure about the 4 stooges there on the sideline, but if you give me that same piece of meat, a grill, and my own seasonings, ill make this gents steak look like a TVdinner..
A 20 fois le prix d'un steak ordinaire, cherchez l'erreur quand on sait qu'In Fine, tout ça tombe après digestion au même endroit ! L'Humain a perdu le sens des choses.
After so many Teppenyaki videos, and despite the varying ingredients, the experience seems to be somewhat cyclical and formulaic. Would be at all possible to post more videos with more variety of food and dining experiences (including locale)?
Just enjoy this. I am back watching these videos just a couple of hour after dinner at a great Omi beef dinner at Gozanbo in Kyoto. Aden Films is the best. You can find other types of videos on UA-cam.
I just got out of shoulder surgery and this is just the medicine I need to relax and forget about the pain. Well, this and heavy narcotics
Выздоравливайте)
I bet you'd take another one of those surgeries just to get a slice of that beef. I know I would.
What happened to your shoulders doc??
@@riteshmalla7432 I slipped in my pool while it was empty (getting it ready for a new liner) and tore the tendons and dislocated the clavicle by 4” 😳. It’s not fun let me tell you. They had to put a rod and plate in.
Get well soon bro..2 months earlier i had a bike accident and I broke my toe..after surgery now i feel better and recovering rapidly..you will recover the same..give it some time and don't pressure your shoulder unnecessary...❤️
Always a treat to watch your content
I actually have a fascination with the minor variations in preparation, timing and cutting style of all the kobe beef chefs you show, so keep up the good work. This is going to be the definitive channel for kobe and wagyu prep in the world. It is already, but having watched and consumed ultra level food for decades, your work is a great record that can only be understood over time.
❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
So nice to see delicius cooking here from diffrent countrys i live in europa so good must say bravo bravo Bravissimo ☆☆☆☆☆☆☆
crust looks amazing
"Would you like some vegetables with your steak sir?"
"No, not particularly"
Do you live / work in Japan, or how is it possible to visit this many places so often haha? Actually curious
This channel is his job, look at the sub count lol. Our views give him the ability to travel to these places for content.
This is like the most steak I've seen served in these kind of restaurants
Wow delicious😮😮
Looks delicious!
美味そう🎉🎉🎉
神戸牛🐄⸒⸒
I wish the chef used the last pieces for fried rice. Great video btw.
A twist top wine too.. how low brow.... Kidding! There are many stellar wines with screw tops.
Grande livello 👏
I love @Aden Films a lot because he only takes videos of Masters making their gourmet foods.
Had he added the oil well before the steak, letting it come up to temperature, he wouldn't have had to spend so much time scraping all of that delicious fond off the cooktop.
And throwing it away.
That music.....
Kobe beef❤
Great video, that pickeled garlic looked fantastic
What’s the blubbery pink stuff he served w the mushroom chili and potato?
I appreciate all your hard work. Your videos take me back to my youth talking mx bikes with my friends in library after passing the motorcycle mags around
Le restaurant japonais est mon préféré
Parce que dans mon pays France à la défense nous avons mangé des nourritures japonaises avec les baguettes j'ai réussi et un peu plus difficile au restaurant japonais sola ramen
The meat looked wonderful before and after cooking.
But when the chef scraped the grill and discarded the small brown bits, I couldn't stop thinking about how much flavor was lost into the slop bin.
Honestly. he could have used that fondue for something
i wish i could take all that bits
I wonder what oils they use to cook??
What cut of Kobe beef is this?
Magnificent 👍
Wow🤩😍
what kind of oil is he using ?
Whale oil , lol lol !
I hope not but with the Japanese you never know !
Wow……yum yum 😍🤤🫶
O M G . . . 6:30
What's the weight of the beef before it's cooked?
The green chili, potato and mushroom are all very common in these videos but what was the 4 thing with them? honestly looked like ham
Looks like Spam!
日本の霜降り。
男性には、霜降りより赤みが
人気よ。
it's a performance art more than cooking. I prefer the cooking to the art.
can someone please explain me: what is the pink thingy next to the peperoni ? :D
Me too, I'd like to know that , what is that pink stuff ?
What is the pink thing?
what is the pink block @ 2:19
It's Konjac
@@onebigfatguy 🙏🏼
why is he scraping off the best parts? 8:09 there is most flavor in it
You do not understand the cooking technique.
@@winstonsmith6166 Than plz explain it
@@grumbazor The grill surface is constantly cleaned to keep contact with the protein instead of having oil/debris in between.
I agree...Some of the chefs keep adding its juices on top so flavor is fermented.....that's the better way
Infravalorado la carne de Kobe!?
2:20 is that…. Spam??
15:48 ouch ! the amount of wasabi on the meat !!
REAL wasabi is not spicey for the most part.
And it's true Wasabi... not the fake kind. Expensive Wasabi in combination with expensive meat. If you take that much you ruin both.
Нужно было с поваром поделиться мясом)))
ARG...Instead of scraping off all that fond and tossing it they should be putting it aside for some fried rice...or move around the grill and deglaze all that flavor.
Alright so I wasn't the only one going crazy about this!
❤❤❤❤
Can I have some meat on my salt & pepper?
😂
Quantity seemed bit more than other videos.
5:37 Not sure about the 4 stooges there on the sideline, but if you give me that same piece of meat, a grill, and my own seasonings, ill make this gents steak look like a TVdinner..
What is that pink stuff does anybody know ?
Guys please comment and tell me what it is !
It's Konjac jelly.
I miss the outdoors cooking content.
🤤🤤🤤
Beautiful meal ... but those crispy bits being thrown away should be used to make a sauce.
철판닦이의 달인
I would have splurged and gotten the whole mushroom.
Ever watched Guga he literally said that steaks do require this much seasoning while critiquing Gordon ramsay's video.
It must take some time researching high-end teppanyaki restaurants that have English-speaking hosts
It‘s heartbreaking seeing „Hiding in my room“ at 0:04 desperately going around on his bike streaming trying to create „content“
Ou le plus surestimé 😂
Чел так ты русский?))) Годноту снимаешь, только под тебя и кушаю :D
That steel plate "was" new 😅
You've seen every cut he made🙈
Вкусная подача , но мясо много
Это кто сказал что он недооценён?????все знают ,лучшее качество
1/4 гриба и зелёный 🌶 понятно...., что остальное из допников....похожеек на кружек из яблока и кусок докторской?😂 колбасы
If it is underappreciated by the purest, it probably means that it is one of the best steaks you have ever had.
A 20 fois le prix d'un steak ordinaire, cherchez l'erreur quand on sait qu'In Fine, tout ça tombe après digestion au même endroit !
L'Humain a perdu le sens des choses.
After so many Teppenyaki videos, and despite the varying ingredients, the experience seems to be somewhat cyclical and formulaic. Would be at all possible to post more videos with more variety of food and dining experiences (including locale)?
Just enjoy this. I am back watching these videos just a couple of hour after dinner at a great Omi beef dinner at Gozanbo in Kyoto. Aden Films is the best. You can find other types of videos on UA-cam.
I would greatly prefer a clean white plate.
Куда столько соли?
Japanese KOBE beef is the best when prepared and cooked by professionals chefs in Michelin restaurants 👍👍👍👍👍👍👍
How bout that music?
I froze when he laid the whole roast on there. Honest double take. Then I seen 350g
Esta más aceitoso que los de suaperro🐶😂
Dang... I wonder how much this cost... 1000 dollars? I'm sure it's good though. That's just less than a pound of Kobe steak.
It's in the video, 20,523 Yen or 152 USD
$87.00 USD
See the bill at 19:14 actually around 140 USD so not as bad as you thought
@@f.k.3762 Good value!
@@sin-kpop Agree true at today's rates May-11-2023 at $152 USD
And with 10 $'s bottle Red vine just.
looks so good then then he cuts it...
Наверное никогда не пойму, как можно есть сырое или недожаренное мясо :/
I'm amazed you can taste anything other than salt!
He can also taste raw cow.
"The most underrated steak", provided you like fatty meat... I prefer it red and matured.
sous estimé? wtf...?
ah yes, top round is a luxury cut in glorious Nippon
how exactly is this "underrated"? I'm sure any carnivore would love to get their hands on any cut of Kobe.
why does he need to specify that beef is red meat? also how is kobe beef underrated?
Not bad for $150 USD
Actual beef that tastes like beef. The super marbled stuff is not ideal. It needs a mix.
Damn this is even worse than the average japanese "rare" that is more like raw. This is ultra raw. What a damn waste of meat.
Please drink better wine next time!
合うのは分かるけど 山葵 多すぎない？
i miss the cooking videos. i never watch these. id rather watch you cook and eat steak in a jungle.
さつまいもとしし唐と魚肉ハム？なんや知らんけどそない「もったいつける」もんなんかいね。むしろシュールなんだが。
That is so much meat!!! I am like 4 minutes in and I am disturbed by the amount here. I hope there are 3 or 4 people eating this.
raw meat..
Бляха есть захотелось.
*promo sm* ☝️
That knife is cutting the steel cooker plate. A butter knife would have been sufficient to cut that steak.
わさび、いくらなんでも付けすぎじゃないか？ たしかにこの手のわさびと赤身肉であればキツさが感じないかもだけど、いくらなんでも。
Eat the rich instead!
Обжарка не очень
VIEL !! zu lange aufm grill!!!!!!!!!!!!!!
max 1min/ seite und des isch schonzu lang!!!!!!!
To much salt.
Хрень полная
Nicht schön angerichtet! Was eigentlich immer gemacht wird!
A quarter of a mushroom, seriously? 1/6 of a potato?