Aden films secret to success… HORRIFY ALL OF US BY PUTTING EVERY CONDIMENT ON ONE PIECE OF BEEF!!!! You keep doing you man.. we love it (apparently) ;)
I am going in November and this is on my list of things to do. You should do it. I am so excited and Teppanyaki is absolutely insane and over there I know I'm going to get the best
I wish I could take my Wife to Japan and experience this. At least once in my life. Maybe in the next life. I absolutely enjoy your channel. Thank you for sharing this.
I don't think my palate could have handled three kinds of "condiments" on one slice of beef. To each their own I guess. Those steaks looked out this world though.
I’m looking for something like this in the LA/OC area of California. Does this even exist in the states?!?! Or do I have to make the trip out to Japan?
I don’t understand why they used foil and not a plate. The timing of the courses seemed off. Many of your other teppan videos have been much more appealing to me.
If you eat at a hibachi restaurant in America and they serve mustard sauce have the cook put it on your fried rice while it’s being cooked. Thank me later
The struggle is real, knife on Steele to cook a meal that has appeal, the struggle is real. Like fingernails on a chalkboard. But when he so softly folds the rice, it’s quite nice.
Kobe is also wagyu beef. Kobe is a label. And everybody speak about kibe but matsusaka is regarded as superior by connaisseur the 3 best wagyu beef in japan are kobe mastusaka and ohmi. But if you take a ohmi grade A3 and a an other origin of wagyu in A5 then the second one will be superior. It s not only about the origine (brand) but also the grade
Spezial abgerichtet!! Spezial von ein privaten Tisch!!💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💶🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💶🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💶🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💶🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💶🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💶🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💶🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💶💶🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💶💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💶💶💶🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💶💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💶🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💶💵💵💵💶💶💶💶🗞💵💵💵💵💵💵💵💵💵📓📓📓📕
Le mec passe plus de temps à nettoyer la plaque de cuisson qu'à cuisiner son plat.. Demain j'irais à Mr Bricolage m'acheter 2 spatules de jointeur placo plâtre.. Merci pour cette vidéo sur le nettoyage des planchas et autres plaques en inox..
I don't think I've ever committed on your vids, thanks for doing them I love seeing the attention to detail from the cooks. I don't particularly care for the close ups of the food, or the squeezing, or pouring, or even the eating. Just the service. I don't think I'm totally alone here, whenever I read comments, they are always about the cooks, their attention to detail, and Japan or something. I don't think I've read one that said how nice it was how you ate it. Just a note, totally anecdotal. Love the content since 2015?, especially the Japanese kind. Next get gifts wrapped, or some other perfect service that looks like a performance.
Some of these expensive Teppanyaki restaurants in Japan place their servings on aluminium foil to retain the heat from the hot plate. If the food, especially the beef, is placed on your plate, it gets cold easily. So it is not “cheap-style” of cooking.
It IS cheap, and saying it's to keep it warm is just plain wrong - that's why there is this HUGE ASS teppan (grill) with areas of various heat. So depending where you put the food you either cook it faster, slower or just heat it up. If a restaurant that's aspiring to be upper class doesn't heat up their plates they are no better than a corner bistro that uses paper plates.
Thanks for the video as always. But I must say this Teppanyaki restaurant is, in my honest opinion, one of the worst places to go for Teppanyaki - taking into account its exorbitant price, the mediocre to poor quality of the ingredients, and the mediocre to poor taste of the food. This restaurant scores high on some food review websites (which strikes me as very odd), but I suspect their business model is to rip unsuspecting foreign tourists off under the guise of the words "Kobe beef". Be careful with these kinds of restaurants - your money can be better spent on far better food in Japan.
okok,wagyu is nice sure, but I want that rice !!! I got 3 brainattacks watching rice part... best looking rice ever..and when he did the part with the flattening.. ouuu boi
4:16 Bit too much fat imo. Right bottom. Great marbling, however that bottom end is way too much fat ratio. Way too much. Feel free to correct me, not to my taste however. Australian, we have great marbling here also.
Aden films secret to success… HORRIFY ALL OF US BY PUTTING EVERY CONDIMENT ON ONE PIECE OF BEEF!!!!
You keep doing you man.. we love it (apparently) ;)
I like how they all have small variations from restaurant to restaurant. But the quality is always top tier.
1:50 was so satisfying as he finally got the piece of food stuck on the other side of the utensil. Besides that, the food looks so delicious!
I live between Swiss and Italy, but ... geezzz... Thank You Aden Films.
I would like to visit Japan and have that kind of meal for at least once in a lifetime 🤗
I am going in November and this is on my list of things to do. You should do it. I am so excited and Teppanyaki is absolutely insane and over there I know I'm going to get the best
I wish I could take my Wife to Japan and experience this. At least once in my life. Maybe in the next life. I absolutely enjoy your channel. Thank you for sharing this.
I don't think my palate could have handled three kinds of "condiments" on one slice of beef. To each their own I guess. Those steaks looked out this world though.
Don't need to watch TV or a theater show when you can watch these artists cook and serve you delicious food for the eyes & stomach.
Hey that teppanyanki never gets old
Yankee?? Stop shaming Americans 🙄
@@sweetsunnyvibes what ?
@tuvideo87 you've heard me buddy 🤐
He’s probably drunk or something ignore him.
But I agree it never gets old
So nice here to see delicius cooking from diffrent countrys here i live in europa must say bravo bravo Bravissimo ☆☆☆☆☆☆☆
So pretty
I’m looking for something like this in the LA/OC area of California. Does this even exist in the states?!?! Or do I have to make the trip out to Japan?
Very relaxing video. Everything looks perfect. ありがとうございます
Dude your comment is bugged, there are weird letters on my screen
I don't even know what those thin circle slice things are but I always enjoy watching the cook give them so much unnecessary attention.
Garlic
Lol garlic
Those “thin circular things” are ginger slices.
Garlic
They are garlic chips
I don’t understand why they used foil and not a plate. The timing of the courses seemed off. Many of your other teppan videos have been much more appealing to me.
i've come to notice that the cooking style and posture of chefs seem more relaxed in southern Japan... maybe it reflects the culture.
What’s the name of the restaurant? I’ll be visiting Japan soon
KOBE KAWAMURA
That dude has some talent. He not bad to look at either.
That looked like a grand feast
Ive seen many of your videos.
What’s the garlic chips for??
Garlic chip is delicious to eat with steak
So, which was Wagyu and which was Kobe? Which was better? They both looked delicious! 👍
KOBE beef is a kind of WAGYU .
it was on the screen when he was eating it...did you even watch the video?
If you eat at a hibachi restaurant in America and they serve mustard sauce have the cook put it on your fried rice while it’s being cooked. Thank me later
I feel like he intentionally eats all the real wasabi in one bite to spite us Americans who cannot find it very easily.
Now That's a knife !
Does he live in Japan or does he fly to Japan almost every week?
He teleports to Japan when he feels like gaving expensive cousine
If he's in Hong Kong, it's a quick flight to Japan.
The struggle is real, knife on Steele to cook a meal that has appeal, the struggle is real. Like fingernails on a chalkboard. But when he so softly folds the rice, it’s quite nice.
Kobe is also wagyu beef. Kobe is a label. And everybody speak about kibe but matsusaka is regarded as superior by connaisseur the 3 best wagyu beef in japan are kobe mastusaka and ohmi. But if you take a ohmi grade A3 and a an other origin of wagyu in A5 then the second one will be superior. It s not only about the origine (brand) but also the grade
So how much was the bill. 25.410 yen. how much is that in euro or dollar???
allright i did the conversion, wow 160,45€ for one person. wow.
173 USD.
Which is more tender, Kobe Beef, or Wagyu Beef ?
looks like the two pieces are different cut. what breed is the 'wagyu' beef?
both cuts are indeed different, Wagyu in japanese means "Japanese beef" and the breed is mostly Japanese Black
Yum
what camera are you using to record @Adenfilms
Spezial abgerichtet!! Spezial von ein privaten Tisch!!💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💶🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💶🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💶🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💶🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💶🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💶🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💶🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💶💶🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💶💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💶💶💶🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💶💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💶🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵💵🗞💵💵💵💵💵💵💵💵💵💵💵💵💵💶💵💵💵💶💶💶💶🗞💵💵💵💵💵💵💵💵💵📓📓📓📕
looks amazing though presenting everything on a sheet of aluminum foil seems a bit odd
This place look the most like a Benihana than anywhere else you've been! Lol...
it's too expensive to eat on foil. Surely they can afford a plate
Dont worry beb, that foil made from money😂😂😂kidding
Spending that much money to eat off aluminium foil
I agree with you. Never seen something like that at a high class restaurant. Where's Gordon ramsay when you need him?
@2.0 He ate all of it.
You mean to tell me he’s not gonna do the choo-choo train with the onion?! Idgaf how old I am 😂
1:52 Oh no...
Better than to ruin it with BBQ sauce, bacon or egg..
Mas aden by one pepeng yok
Le mec passe plus de temps à nettoyer la plaque de cuisson qu'à cuisiner son plat..
Demain j'irais à Mr Bricolage m'acheter 2 spatules de jointeur placo plâtre..
Merci pour cette vidéo sur le nettoyage des planchas et autres plaques en inox..
i wish i had the stomach to eat all of that!
Sorry, not served on aluminum foil.
Nice !!!!!! 😋
Por isso japa tem lombriga comem carne crua
My oil bank money All in.
Please VIP menu. Come here~
Why do I suddenly feel obligated to pay just for watching this?
I don't think I've ever committed on your vids, thanks for doing them
I love seeing the attention to detail from the cooks.
I don't particularly care for the close ups of the food, or the squeezing, or pouring, or even the eating. Just the service.
I don't think I'm totally alone here, whenever I read comments, they are always about the cooks, their attention to detail, and Japan or something. I don't think I've read one that said how nice it was how you ate it.
Just a note, totally anecdotal.
Love the content since 2015?, especially the Japanese kind.
Next get gifts wrapped, or some other perfect service that looks like a performance.
Speak for yourself becasue I like it all.
For $170 bucks at least give you a plate to eat off of? Not a piece of Tin Foil
That knife needs some attention...
Serving this expensive food on a sheet of aluminum foil seemed pretty low class - very surprised. This restaurant needs to up it's game!
Some of these expensive Teppanyaki restaurants in Japan place their servings on aluminium foil to retain the heat from the hot plate. If the food, especially the beef, is placed on your plate, it gets cold easily. So it is not “cheap-style” of cooking.
It IS cheap, and saying it's to keep it warm is just plain wrong - that's why there is this HUGE ASS teppan (grill) with areas of various heat. So depending where you put the food you either cook it faster, slower or just heat it up.
If a restaurant that's aspiring to be upper class doesn't heat up their plates they are no better than a corner bistro that uses paper plates.
It seems we Japanese don’t know what the medium is😅
1:53 You don't have to eat it all at once lol
18:57 is nice asmr
25,410 Japanese Yen.
Beef
Eww keep it in your pants, please 🥴
…almost rm800 for me.
25000 $ ? Food chek?
bland, mediocre food but excellent show, can never get enough of this
i got triggered watching the use of condiments.
1:53 食い方失礼すぎて草
İ didnt like this really
どちらも和牛ですよ
Thanks for the video as always. But I must say this Teppanyaki restaurant is, in my honest opinion, one of the worst places to go for Teppanyaki - taking into account its exorbitant price, the mediocre to poor quality of the ingredients, and the mediocre to poor taste of the food. This restaurant scores high on some food review websites (which strikes me as very odd), but I suspect their business model is to rip unsuspecting foreign tourists off under the guise of the words "Kobe beef". Be careful with these kinds of restaurants - your money can be better spent on far better food in Japan.
If he stopped playing with those garlics like a madmen they'll cook up faster
偉そうな事を言って申し訳ないですがおれは鉄板焼の金属と金属が擦れあってカチャカチャ言ってるところに不快感を覚えます。そこで日本流に箸で食材を裏返しにするとかは如何でしょうか？コテがないと油を拾えないと言うなら和紙に油を吸わせそれを食材の上に乗せるとかはどうでしょうか？日本らしいステーキ鉄板焼で良いと思います。是非一度ご検討下さい。
It's hard to swallow without some nuclear sewage
okok,wagyu is nice sure, but I want that rice !!! I got 3 brainattacks watching rice part... best looking rice ever..and when he did the part with the flattening.. ouuu boi
W Japan ❤❤❤❤❤❤
4:16 Bit too much fat imo.
Right bottom.
Great marbling, however that bottom end is way too much fat ratio.
Way too much.
Feel free to correct me, not to my taste however.
Australian, we have great marbling here also.
Such a shame to cut the steak mid way through cooking and lose all that yummy juice on the cooktop :( never understand why they do that?
So they can charge you double 🫣
to serve bite size pieces, everything is ready to eat with just chopsticks
Таким только собаку кормить
La comida japonesa es la comida mas ogt que haya visto, mucha ceremonia para tan poca cosa