Master Yakitori Chef Shigetoshi Narita is using Mexican Flavors in His Grilled Meat - Omakase
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- Опубліковано 3 лис 2018
- Chef Shigetoshi Narita uses local ingredients like mòle and corn for an innovative multi-course Yakitori experience at Hiyoko in Mexico City.
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This was beautiful. As someone who loves east Asian cultures, I always hope that my roots as Mexican can be appreciated by everyone but specifically them because I feel a lot of the culinary culture is similar. It makes me feel good to hear a Japanese chef speak so knowledgeably of Mexican cuisine.
Julian Rivas more like a disgrace
@@CarlosSanchez-en6mr Comn don't be like that. He's actually showing some respect by not altering it into some hot mess. He's not playing like he's entitled to your heritage just cause he chillin there. If you're griping at that. Take there energy to states where they're literally making millions off your culture, showing major disrespect to the food, and then kicking your ass out country while at it
Carlos Sanchez shut yo lame ass up
@@CarlosSanchez-en6mr
You probably protest outside your local Taco Bell huh?
James Robert lmfao
I do admire how Japanese like to eat most of things in its natural state or flavor. Not heavy flavoring to musk it. The profound ways they use the minimalist seasoning to create something is amazing.
Now imagine a japanese hannibal lecter 🤣😐
as a Mexican myself, what a genius! Who would've ever thought of mixing these 2 cultures into spectacular dishes
Last year the 12 course omakase at Hiyoko cost $50.00 USD. That's a great price for what appears to be high quality, well prepared dishes. 👍
That's actually incredible for this set. Hopefully that price stays
You guys are for real ? Oh my. I must have underestimated how rich the population is. I would have guessed this course 1000 bucks top. It's just chicken in the end.
@@ducminhduong9873 nice troll account
@@richardwalden5390 I would rather troll than pay a car for this.
@@ducminhduong9873 What?
That rice pot at the end would make me a very very happy man
me too . that's a huge portion for an omakase lol!
Love to see Mexico City really beginning to cement itself as a food capital of the world. So many folks of different cultures come there to prepare dishes at an incredibly high standard. Have a lot of family in el DF, will have to visit Hiyoko when I am back in town.
I honestly never knew that these two places have so much in common! Sauces, corn, chicken prep and use! Awesome combination!
8:11 damn the amount of ikura and uni makes me drool.
I was gonna say the same thing...
Everything he made looked so delicious.
Thank you, Eater! My Omakase fix for the week.
See you everywhere on here lol
Yummy food
LOOKS SO GOOD
YEEEEEEEEES! Finally I find such a place here.
I need to go!
0:22 i thought he was going to say "hola como estas?"
ikr?
He should’ve said konichihola
very beautiful infuse of cultures.....GREAT video. Great Chef!!!
They are just so precise, and take so much care in preparation. Years of training and experience and you can too lol.
Japanese chef are the best in the world! Each one of them master their cuisine amazingly i'm surprise each chef eater present has different styles, technique and plate presentation. Japan have give birth to a whole food legacy. Wonderful people and a wonderful country.
Consicering that becoming a certified japanese chef in any style takes like 5-20 years of apprenticeship, they better be masters of what they do!
Ummm...... French chefs are the best in the world...........
I know french chef are dope but dude you got to admit japanese chef right now are waving, how many french chef do you see in tv or in videos like this. Japanese craft is equal to french one. At the end there are many opinions and you got to respect them not everybody thinks the same way.@@MiguelGarcia-vj7oo
@@MiguelGarcia-vj7oo Tokyo is the city with the most Michelin-starred restaurants in the world and even the late Anthony Bourdain said if he had to be stuck in one city for good, he would choose Tokyo.
I have to eat there he is literally combining my two favorite cuisines Mexican and Japanese
In a sense Mexico and Japan do have some things in common so it's understandable when it comes to food. I, myself as a Hispanic, am fascinated in eating Asian food, but I would prefer eating something abroad... something unique.
This chef and other great chefs on UA-cam deserves the greatest respect for their culinary arts... more or less their work of art
going here tonight!
Two of my favorite foods, Japanese and Mexican! Reminds me of California. 🙏
That looked so good, now I'm starving, too bad I live in a place where I could never have something like this, not prepared this way.
This is like Shokugeki no Soma but irl with this mixing of different cuisines.
It's cool.
Looked more like a chicharron than a tostada . Everything looks crazy good
Rice pot challenge lets go!
This is very unique. I actually never seen Japanese/Mexican fusion before. We have a Chinese/Mexican fusion sreetfood place here, but not a nice restaurant like this, the one mention is just a cafe, would love to try this.
your dad must be proud of you!
Yakitori is so delicious.
Oh I never want this series to end!!!! Love it ❤️
May i order 1 each of everything haha
That rice pot seems like overkill. Lol
I want that rice pot
Japanese in Mexico...very interesting. I dig this!
Can you imagine that there's a community in Brazil with over 200,000 Japanese immigrants that came looking for work? I was just thinking the same, now I'm wondering the kind of Japanese-Brazilian fusion of cooking is like!
There's many of them in southern mexico. I don't remember why they immigrated there specifically but they are there.
Also in Baja California. There are many Japanese living there.
Adrian Elvis really ?? What cities ??
Fence wow what cities ??
Looks amazing!
Im a professional poker player so I travel alot and ive been to the Palace Insurgentes in Mexico city next time i go i definitely wanna try this place
Watching such amazing good videos gives me reason to keep going through life.
the japanese are so creative. they have this ability to really understand the "soul" of something, which i find is unique to the japanese amongst other asians (and they can do it all without dropping acid or smoking weed as we do here in the west).
Because they're already smoking nuke smoke after America droppin the nuke
Nurdin A. Darmadi bah...haha..
The Japanese are taught self reflection. Americans and other western countries are taught specifically not to apply critical thinking to their actions or thoughts....critical thinking means you don't do as the herd does all the time. Bad for politicians, bad for those in power ya know.
Deep reflection and relationships/ meaning are center of practice in Buddhism (I can only speak on Buddhism cause I’m Buddhist) and I know that Japan has a deep connection in academia and religion with Buddhism. So that might also play a part in it
Weed isn't that bad, and I'm sure many Japanese use some kind of brain enhancers.
Oh man looks yum!
Great to see yakitori in Mexico, I'm from Oaxaca but grew up in LA and I've been doing yakitori/robata for 6 years
This series is amazing.... i want 1000 more episodes
Looks awesome, although I'd ask to just eat the uni out of the tray instead of over ikura and rice.
That looks so good. Innovation and passion right there. Great job chef.
Nice.
This is amazing
Wat the heck that much uni n salmon roe on a rice pot is insane
Wow very yummy delicious food
Big thumbs up thank you for share
2:35 is it just me or did he say tortilla like a native Spanish speaker?
This was a great educational experience when compared to all the other strictly traditional yakitoria/izakaya style videos. I was surprised he had no salsa or avocado!
Omg I’m gonna try the miso and mole
I’m Mexican and my husband is from japan so I’m always looking for fusion ideas
Dude I hope to visit is restaurant someday 🤤🤤🤤🤤🤤
It's when the vegetables started coming out that he gets uber creative! Sugoi!!!
When I break a chicken down: breast, wing, thigh, leg.
When yakitori chefs break down a chicken: 🍿🍿🍿
Yakitori is a dish that is so simple yet so complex in flavor. I believe the taste is derived mainly from the freshness of the ingredient. Then comes the Tare, and the hands that make it. This guy knows his stuff! Thanks for this video, Eater!
*Wait, wait. That's a lot!*
👍👍
When you’re too drunk to read the subtitles so you pass out till tomorrow. ✌️
your typing really well for a drunk man. some people can i guess, i cannot.
THIS IS AWESOME. Thanks for this video! Also, is Chef Narita literally like Yukihira Soma from Food Wars? :O
that rice pot feels like it could fill for 6-8 people. Although I wonder why it's presented in the end, not early or in the middle.
it looked expensive
in any omakase or kaiseki cuisine, the rice is usually served at the end.
if im not wrong, its served at the end incase the person isnt full after the omakase, so they can fill themselves up
@@ForbiddenFruitGaming You know what tastes great with rice? Grilled meats....
rubbiebubbie but rice with uni/salmon roe AND grilled meats???
I've never seen rice prepared like that with Roe. What was the yellow stuff he added at the end?
sea urchin
Alguien sabe la dirección?
หมูปิ้งที่ไทยก็อร่อย
can someone explain the rice pot at the end?
pretty much because of the program's showiness, normally a small bowl with rice, salmon roe and sea urchin, removes the feeling of fatness.
I feel the same. Hot rice with roe and sea urchin. Not sure
@@woodruffqin753
Warm rice highlights their feature. in fact, warm rice is the main thing here, it melts in the mouth like roe and sea urchin.
liqun zhang it’s pretty hot. Steam coming all over. Not room temperature rice or sushi rice. I don’t think it’s right. Never seen this way before.
fasho, didn't mean any disrespect, just couldn't imagine anyone eating that much rice after that meal
it floats with food ... art
Beautiful
where in Mexico are you located ?
It looks like some where in Mexico city.
Ok now i have to go to this place
Corn pokemon when???
Kobujime chicken...huh
TON TON TON TEH TEH TEH
This actually looks good. Yakitori is hard to make look glamorous. It's easy to go, "those are just skewers!", but good Yakitori can be amazing when the combination of thought-out ingredients, skilful preparation, and chef creativity and experience combine perfectly.
That said, the tapioca tostada is definitely creative, but I'm not sure I saw too much else that was really different or inspired by Mexico. And that rice pot at the end, wth XD. But, overall, it looks good. This video hasn't inspired me to take the long trip to Mexico City. But maybe I'll hit up a local Japanese skewer spot.
Cyrribrae really? The tapioca was the only thing you recognized with Mexican influence? Not the section of the mole miso and corn that the chef clearly explained? Not even the use of non traditional Japanese ingredients like avocado, zucchini, Parmesan cheese or lamb chops?
6:18
I would pay top-dollar to eat out of that pot even if people looked at me like a savage scavenger
the "N" Mole
Why isn't this episode linked to the other omakase videos?
I've already been dreaming of going to Mexico for a long time... Safe to say this didn't help.
Wtf. I just want that last bowl.
Father as a rival and mentor. Soma, is that you ?
make mine a zinger burger jose !!!
He must have fallen in love with a latina
Yukihiira Soma irl
Beets & Parmesan!?
Ask a New Yorker where to find a casual spot that is authentic and reasonably priced to slurp down a bowl of piping hot wonton noodle soup in Manhattan these days and there is a great chance you will be pointed to "Noodle Village". Set in the heart of Manhattan's Chinatown, this place dishes up comfort food to those who grew up eating Cantonese/Hong Kong style cuisine - a cuisine that focuses on harmonizing the flavors of the primary ingredients through a well balanced and non-greasy preparation and the minimization of spices and sauces.
Link: ua-cam.com/video/80J32_Dplyo/v-deo.html
I'm hungry and watching this at 1.35 am. Not a smart man.
Its guys like you that make me want to get lost in social media. And make me want to post but i know you cant place everything in media cuz u get exposed for future acts..but still nice to see how othere prep the same meals u or hr pare ts have preppared for yourself as a young man or as a son or daughter
So its mexican food
Japanese with Mexican haircut, LOL 😂
For one moment I thought his name was shigetora
I want to learn Japanese so bad
for a brief moment at the start of the video, i thought the chef had his restaurant in the red camper van 0_0
I thought he's going to speak spanish
are you suppose to eat all that in one sitting? cause that's a lot of food. Or can omakase be enjoyed together??
*He uses **_moles?!_*
No idea if you're joking or not but if you arent: mole is just a chili paste mixture with a crap load of ingredients in it. It can be compared to thai curry paste in that sense
“Mole negro” is a black mole (actually dark brown). I have one of those on my back, actually. Never tried eating one before.
deadfr0g i know the color is brown but why gotta give a race for the mole and calling it negro tho
You know, I’m actually not sure! I’ve never seen a mole race before. They usually seem quite slow.
@@blegendautoparts
Your realize mole is a Spanish word right, it has an entirely different meaning.
rice pot wtf is that？
looks like a fine place until adding seafood at the end. Confusion reigns.
Is this OMAKASE series? Or Omakase already END...
He should open up a place here in the USA
does that one tostada have mold all over it? lol
Buhh
mole negro
miso=mole negro??????jajaja
First.
That rice pot is the definition of decadence.