🌺🌿Thank you for another wonderful video Up close Great editing closed captions translations You have checked all the boxes ! ❤❤Really love this place I want to eat there !
Someone doesn't understand the difference between actually grilling a steak and frying it in a large frying pan. Cheap cuts of flap meat and small portions of the meat. Seems very ordinary. Nothing really special about it. Meh. But glad even grandmother could eat it. LOL.
Seems someone doesn't understand the diffeence between grilling and the various Japanese styles of grilling. The one in the video is called Yakiniku. Its one of six different methods Japanses cuisine uses. Lastly. If you have NOTHING good to say then be quiet because all you have done is drawn attention to your America lack of understanding, lack of knowledge and arrogant ignorance.
@ Unfortunately my oldest son seems to think a steak should be smothered in ketchup. Makes me cringe and my heartbreak every time he has a steak. 🤷🏼♂️
Chef Niu, "Steak House Raja 634 & Musashi no Kuni Kamigata" Japanese Restaurant is the most unique and amazingly tasty looking morsels of steak, fried chops & fried prawns - UA-cam Japanese, Chinese or American video thus far. What does this part of the restaurant name - "Musashi no Kuni Kamigata" mean in English? I absolutely love how you present the plate, you place, on the counter, with an essence of deliciousness . And yes, I absolutely agree, with Japanese Noodles Udon film crew, that you have a facial expression like no other I've ever seen. I see you, as a chef, who is grateful and very pleased with the finished and complete meal for every one of your customers dining at your restaurant. Your expression, when you look, at the food's appearance on the counter, is priceless. In other words, you cook from your heart. In the 80s, we had a "Whole in the Wall aka small old building" restaurant that cooked steak the way you do. It's long since been gone. I was a young teenager. And when, I was told that's where we would be going that night my heart would skip a beat. They served their steak sauce in a cup on the side to dip your bite of steak on your fork. They too had high quality American beef ribeyes. I had not thought about that restaurant quite some time, until I saw your cuts of beef sizzling with extreme juiciness and irresistible marbling too. I wished dearly that just one bite would leap out of my TV. 😂 I can o ly imagine the aromas flowing throughout your restaurant like the one I use to eat at. Absolutely, no restaurant, since then, cannot even come close to the 'Hole in the Wall'. And, your choice os steak is American top quality beef and tender cut with a fork. All, of the juices popping out at me, on my 55 inch TV, were so very mouth watering. I'm sitting here thinking you should open a restaurant where your beef comes from, but in my state referred to as the Mississippi Gulf Coast. I would definitely be a frequent repeat customer. We have some genuine Japanese, Vietnamese and Korean cuisine in our area of America. One Japanese place is the only one I will dine at. We have numerous. But, Saki's is like no other. Right down to their Egg Drop Soup!! They have it mastered. The melody of flavors in it are like no other I've tasted ever. I can truly appreciate your talent as a chef that brings out the most flavorful looking ribeyes and other marbled cuts of steak. And, then tops it the steak sauce for finishing touch that seals the deal for 'it is finished'. I really like how you bring in many customers by offering free rice and soup. I loved the video shot towards the end of the customer that had a mound of rice on his plate. 😅 i thought, "Better bring out the next pot of cooked free rice". The customers absolutely love that feature that's offered to them. And, I've been watching five different channels every day for about three years now. I have watched so many videos daily that I know when I see uniqueness that takes a cuisine culture, to a new level, (no matter how small) it immediately pops out at me leaping from, my 4k high-def & resolution TV, resonating and imprinting within my memory, to WOW, that is a new twist and secret that the American chefs have not thought about for their cooking technique. And, I know this because I have quite a track record of eating out over 5 decades and only the best for me. Thank you kindly Chef Niu and Manager Okabe for a wonderful dining experience (in-person would be the ultimate experience), as well as, Japanese Noodles Udon film crew and staff for this awesomeness experience and most favorite videos at "Steak House Raja 634 & Musashi no Kuni Kamigata"!!! 🥘🍲🥗🍛🥩🧄🍤🍚 UMAMI I had to do some research for the meaning. Umami was discovered over 100 years ago in Japan While enjoying a bowl of kelp broth called kombu dashi, he noticed that the savory flavor was distinct from the four basic tastes of sweet, sour, bitter, and salty. He named this additional taste “umami,” which literally means “essence of deliciousness” in Japanese.
I hope/wish the very best for you and your business. Your team and you look very determined and passionate about what you do.
Everything looks delicious!
店長さん、スタッフの皆さんお疲れ様です🍀どれも、美味しそう❤販売もあるなんて、嬉しい限りですね👍️👀私も、食べに行きたくなりました🤗
Si alguna vez en esta vida voy a japon, quiero ir a comer a esos sitios
美味しそう
行ってみようかな
ここも美味しそう・・・
ベトコンラーメンとどっち行くか悩みますね
ベトコン先代辞めてもうあの頃のベトコンはない
@@SHIMA752
先代のベトコンは知らないけど
少し前に出来た東岡山のベトコン行ったけど
もう2度と行かないですね。上手く無い
Good buy for 1900 yen, and looks delicious.
Yummy from new zealand 🤙
ステーキとラーメンとチャーハン美味しそう🍜🥚🍚🍳😋
ラジャ懐かしい。かなり昔岡山市内にもラジャあり大好きな味でした。水島か鴨方どちらかに行ってみたいですね。
ここの店舗行ったことないですが、行かせていただきます！
リーズナブルで普通に美味いよ😋
倉敷市にも系列店あるので、混雑している時はソチラに足を伸ばしてみて👍
I like how they do the prep work like pro’s. Looks so darn delicious ❤
amazing! Just not "grilled" like it was described. Pan fried looks great!
昔下中野にあったのと同じ店ですかね😅
ラジャは福山神辺と新涯がオススメ
中島のラジャたまにいきます
美味しいです🎶
水島店には中華系なかった気が 店舗によってメニュー違うみたいですね
테이크 아웃 전용 소스 통이 혼또니 카와이데쓰 😊
ステーキいいなぁ。近くにあったら通い続けそうだけど遠い。。😢
That has to be Skirt Steak
Those meat are tenderloins.
浅口に引っ越すので行こうと思います^_^
良く行くラーメン屋さんの反対側にある店
今度はこちらに寄ってみようと思う
ずっと前に下中野？上中野？にあったお店？
福岡に来てくれ
お値段は以前に比べたらかなり値上げしましたが、ガッツリ食べたい時に利用します。
美味そう🤤
なんでチャーハンってパラパラが正義なん？しっとりチャーハンもめちゃくちゃ旨いのに
Tarter sauce on chicken 🤔
32kg = 71lbs, no one is eating a steak that large
I was wondering that too ... maybe just meaning they go through that much in a shift ?
🌺🌿Thank you for another wonderful video Up close Great editing closed captions translations You have checked all the boxes ! ❤❤Really love this place I want to eat there !
❤❤❤❤
이가게 돈이 되네. 고기 적은데 8인분 보고..
손님도 많고.
상위 20% 된다 ... 좋은 순이익 남겠네.
これはグッときますな・・・。
Those steaks were still kicking on the plate! lol
Different strokes for different folks
Yum!!
ラジャは神辺店が1番だと思ってます。
ググったらなに屋なんかよくわからん店なんだけど、ステーキ屋？ラーメン屋？やきとり屋、居酒屋どれなんでしょう？
元々はステーキハウスです。福山発祥で市内に3店舗、三原に1店舗あります。が、それぞれが暖簾分け等で独立した店舗らしく経営は各店舗統一では無くメニューや値段も店舗により結構違います。鴨方と水島は同じ経営者の様ですが中島はまた違う経営の様です。
値段が、わからんなァ〜⁉️
字幕にしたらわかるで！ 8:39
Can anybody tell me WHY DO THEY PUT THE MEAT ONN FOIL?????
Its for it to stay hot longer
Someone doesn't understand the difference between actually grilling a steak and frying it in a large frying pan. Cheap cuts of flap meat and small portions of the meat. Seems very ordinary. Nothing really special about it. Meh. But glad even grandmother could eat it. LOL.
Seems someone doesn't understand the diffeence between grilling and the various Japanese styles of grilling. The one in the video is called Yakiniku. Its one of six different methods Japanses cuisine uses.
Lastly. If you have NOTHING good to say then be quiet because all you have done is drawn attention to your America lack of understanding, lack of knowledge and arrogant ignorance.
If you have to smother the steak in any kind of sauce it’s not that good. A good steak only needs salt and pepper at the most.
100% agree.
@ Unfortunately my oldest son seems to think a steak should be smothered in ketchup. Makes me cringe and my heartbreak every time he has a steak. 🤷🏼♂️
Each to their own.
ハラミ縦に切るの
움마
Chef Niu,
"Steak House Raja 634 & Musashi no Kuni Kamigata" Japanese Restaurant is the most unique and amazingly tasty looking morsels of steak, fried chops & fried prawns - UA-cam Japanese, Chinese or American video thus far.
What does this part of the restaurant name - "Musashi no Kuni Kamigata" mean in English?
I absolutely love how you present the plate, you place, on the counter, with an essence of deliciousness . And yes, I absolutely agree, with Japanese Noodles Udon film crew, that you have a facial expression like no other I've ever seen. I see you, as a chef, who is grateful and very pleased with the finished and complete meal for every one of your customers dining at your restaurant. Your expression, when you look, at the food's appearance on the counter, is priceless. In other words, you cook from your heart.
In the 80s, we had a "Whole in the Wall aka small old building" restaurant that cooked steak the way you do. It's long since been gone. I was a young teenager. And when, I was told that's where we would be going that night my heart would skip a beat. They served their steak sauce in a cup on the side to dip your bite of steak on your fork. They too had high quality American beef ribeyes. I had not thought about that restaurant quite some time, until I saw your cuts of beef sizzling with extreme juiciness and irresistible marbling too. I wished dearly that just one bite would leap out of my TV. 😂 I can o ly imagine the aromas flowing throughout your restaurant like the one I use to eat at. Absolutely, no restaurant, since then, cannot even come close to the 'Hole in the Wall'.
And, your choice os steak is American top quality beef and tender cut with a fork. All, of the juices popping out at me, on my 55 inch TV, were so very mouth watering. I'm sitting here thinking you should open a restaurant where your beef comes from, but in my state referred to as the Mississippi Gulf Coast. I would definitely be a frequent repeat customer.
We have some genuine Japanese, Vietnamese and Korean cuisine in our area of America. One Japanese place is the only one I will dine at. We have numerous. But, Saki's is like no other. Right down to their Egg Drop Soup!! They have it mastered. The melody of flavors in it are like no other I've tasted ever.
I can truly appreciate your talent as a chef that brings out the most flavorful looking ribeyes and other marbled cuts of steak. And, then tops it the steak sauce for finishing touch that seals the deal for 'it is finished'. I really like how you bring in many customers by offering free rice and soup. I loved the video shot towards the end of the customer that had a mound of rice on his plate. 😅 i thought, "Better bring out the next pot of cooked free rice". The customers absolutely love that feature that's offered to them.
And, I've been watching five different channels every day for about three years now. I have watched so many videos daily that I know when I see uniqueness that takes a cuisine culture, to a new level, (no matter how small) it immediately pops out at me leaping from, my 4k high-def & resolution TV, resonating and imprinting within my memory, to WOW, that is a new twist and secret that the American chefs have not thought about for their cooking technique. And, I know this because I have quite a track record of eating out over 5 decades and only the best for me.
Thank you kindly Chef Niu and Manager Okabe for a wonderful dining experience (in-person would be the ultimate experience), as well as,
Japanese Noodles Udon film crew and staff for this awesomeness experience and most favorite videos at "Steak House Raja 634 & Musashi no Kuni Kamigata"!!!
🥘🍲🥗🍛🥩🧄🍤🍚
UMAMI
I had to do some research for the meaning.
Umami was discovered over 100 years ago in Japan
While enjoying a bowl of kelp broth called kombu dashi, he noticed that the savory flavor was distinct from the four basic tastes of sweet, sour, bitter, and salty. He named this additional taste “umami,” which literally means “essence of deliciousness” in Japanese.
No one cares bot
Most of that steak is raw and unrested before it's cut.