Agreed! I love it when the people who make the food are allowed to introduce it to the world without anyone taking their credit and without distortion through a different lens.
Alex Gandy doesn’t mean you have the recipe means you can replicate their work to the same quality. Same reason why 2-3 Michelin starred chefs put out cookbooks but few are able to replicate the same standards.
The preparation, the small details these chefs do... it's really no wonder why they have Michelin stars. The guy orders in charcoal from a specific prefecture... He controls the flames with a fan and KNOWS THE TEMPERATURE CHANGES. The levels of dedication to one's craft is insane.
John Doe And the tremendous amount of respect shown to the food. That's a very important thing in Japanese culture, the respect for the life given so that we may eat these delicious, delicious foods... (stomach rumbles)
that's also what we actually do in my country about grilling meat. get the right kind of charcoal and use fan to control the heat. it's just you americans or white people in general who use an automatic griller because you're lazy and ignorant.
I wanted to cry looking at the love he shared in cooking this meal. The emotion, heart, skill. I was torn between his knife skills and his grilling skills. The attention put shows how he cares what he's doing not just cooking for profit. In a word.... beautiful
At the surface, Japanese food is incredibly simple, yet that's also where the beauty in it lies. There is so much skill and knowledge that separates the legends from the rest.
For anyone wondering what type of knife he is using for the butchering process, it is a knife style called Honesuki, multiple variations of this style of knife exist. But it is typically forged as a single beveled knife with an accentuated dullness on the heel of the knife for bones and tougher sinews. The "higher" length on the heel helps for this sort of task while it drastically tapers very quickly into a pointy detailed oriented knife for actual cutting / precision work around the bones.
Once again the production values are through the roof. Fantastic footage, editing, pacing, commentary, music...you name it. Just an awesome series. Oh and love me some yakitori. 👍
everytime i see videos like this, i wish i was born as a japanese chef. the pride they have when cooking is so inspirational. i cant think of any nations chefs that seem to have so much passion for what they do. just pure artistry imho
I do not think this is only for japanese food... We have exactly the same mindset in France. I was lucky to travel enough to say every popular food in the world have a meticular way of approaching the cooking style. Chinese, Korean, Italian ... Real chefs do not allow any place for "mistakes" Maybe the japanese pay attention to show that attention but in the kitchen in France and China you would be amazed for sure. After all this is ONLY 1 star. Check at most famous 3 Stars chef in France
@@laurentpecriaux1345 yes those countries are meticulous too but have you seen the preparation of fugu how they thinly see through sliced sashimi that can kill you if incorrectly prepared and if the chef is an amateur so substantiate that? I'm kidding, I'm Italian and Chinese decent none their foods will kill you, well can't guarantee Chinese dishes some of the restaurants use gutter oil so... It can kill you too lol
Look at 3:36 Skin, filets, specific subdivisions of legs and skin. You can directly use every single think on that board. And that means: You can directly use every single part of the bird, except for the head. Filets for a variety of dishes. The Knees for skewers. The Livers, hearts etc. for some interesting skewers and stirfries. (Hint: Chicken liver will give bolognese a WONDERFULL flavour) Skin-skewers or Fried rice with chickenskin. Drums for BBQ. The only thing left is the carcass and that can give you either a BEAUTIFULL chicken soup or, when slowly cooked over hours can give you a brilliant Chickenstock. Heck: You can go further and (if you have alot of chicken bones and carcasses) make chicken demiglace. Using every single part of an animal, even the innards. This is how it should be done.
The Japanese always impress me with their exquisite level of professionalism and pride in ANY/EVERY thing that they set out to do. They really take cooking to the next level x3.
This channel is on another level. You guys constantly do an outstanding job reminding the viewers of the tremendous value that good food has and the amount of love which is put into it.
Zondares I was just about to comment that he left only bones. Japanese culture is very respectful of the life given so that we may eat this delicious food. 🙃
I love liver and chiken's heart! In Italy we have culture of poor ancient kitchen, we cooke and eat every part of pork, beef , lamb (or sheep) and naturally chicken. And I love a crispy skin!!!! Sorry for my english
WOW! No part of the chicken is wasted. Looks like EVERYTHING was used. Looks DELICIOUS. Watching this with my Red Wine and Cheese & Garlic croutons during CoVid19 quarantine.
The thing he said about the chicken eaten whole vs eaten separately is so so true...everything mixed give a different flavor to the chicken even if you eat separate pieces but eating an individually cooked part of the chicken has quite a different flavor...I hope i find people who eat and judge food the way his customer does :)
what amazes me the most as someone who is a total layman in term of cooking, is the chefs' ability to skin fish and chicken completely, creating fillet out of them with very little waste of meat maybe that's a mundane skill for them, but if I were to learn one thing first from them, that'd be the one
The first time I read the word "Yakitori", it was from a book that said a Japanese general ate yakitori made with the liver of an American soldier. After watching this video, it is hard to believe that the Japanese used to be cannibalistic during World War II. And in the video, the chef mentioned yakitori became popular in Japan after World War II, which frightened me by thinking about why it became popular after Japan lost the war.
Ate at their old location a few years ago And their new location not to long ago Dad saw a special on Japanese food and asked if I was down to clown in new york for chicken on a stick First time we went we ordered the omakase and just ate whatever they gave us Second time we went we were a bit more careful about what we ordered One of my favorite things there is the chicken/duck meatball Real juicy and the flavors mesh well Me and my dad used the sticks as a way of measuring how much we ate Really love eating tail or neck if I get the chance, favorite part to eat would have to be the thigh If I have a chance to go to a yakitori place, I will Another place I suggest would have to be Totto on West 55th Anywho This series deserves more attention
What an artist! His understanding of chicken and his ability to butcher with such perfection... amazing. No wonder he has a Michelin star! With Chicken!
I think it's cool that they treat traditional cuisine with such artistry, grace and respect. How awesome it would be if there was Nasi Goreng master, Gado-gado master, Soto Banjar master and so on.
A fine example of why I (and so many) love Yakitori, the detail in the prep was interesting to see. I normally just eat and appreciate, so very interesting.
It is good video. This video is new to me because i am korean and koreans usually eat fried chicken. If covid calms down, i would like to eat it in japan.
Just that meticulous preparation of the chicken and appreciation of the ingredient is absolutely astounding. You won't find that much attention to detail in any other Asian cuisine.
That's quite a sad assumption, you only think that way because you've been living in the west your whole life and the only good Asian food you guys have are made by immigrants who don't appreciate their own country so they leave to live in another. Lets say, it is ignorance, but we are all like that at one point, aren't we?
The guy knows how to re-create a chicken just with his brain and Grill it to perfection in every single part if will be needed after the Apocalypse. Insane Talent and Craft. Master
I think Yakitori may be the best example of a common thing, which is commonly done very well at its nadir, elevated to its zenith. Chicken is ubiquitous, charcoal is ubiquitous. There are chefs and cooks around the world who do a beautiful, delicious job of cooking chicken over charcoal. Yakitori takes a common thing cooked in a common way and imagines what the highest level looks like.
typical american store bought chickens just arent very good， the free ranged organic ones taste better its should be a little gamey and have a unique aroma
array s No, it’s pretty reasonable. You can order a set which is omakase ($65) or just order things by the skewer ($4-$10), and then there’s the apps and entrees ($12-$40).
Here in the Phil, you can buy one kilo of chicken hearts for 3 USD, or one kilo of gizzard, or liver for the same amount. Yakitori is served near the entrance of hospitals and call centers, and we use charcoal from the golden tamarind tree, or wild, rare and endangered trees found only at the top of mountains or in the center of a rainforest.
True but it’s not fresh all the time. Quality wise it will never compare to this fine yakitori. As a filipino foodie eating street “inihaw” food in my younger years and traveling around the world having tasted all kinds of barbecue, fresh, good quality ingredients is still the best, salt and pepper would do Aji-mirin and Soy with his yakitori too). The best in the Philippines, would still be for me, newly caught fresh grilled tuna from the Mindanao region.
Sometimes, word choices are important, translator. The word "smell" is understandable, yet it has negative and degrading connotation. Use "aroma", "fragrance", or "savor" to make the context elegant and delicious!
This is Eater's best series, less focus on hosts, more focus on the actual chef and their craft. Also surprisingly good music.
H M
That's what Yuval meant by "hosts"
there is no hosts
Agreed! I love it when the people who make the food are allowed to introduce it to the world without anyone taking their credit and without distortion through a different lens.
100%!
Now this id something l can relate
Masters never hide their recipe, because the skills they developed over the years are what makes their work outstanding.
Well said
Jack Feng or recipes that they developed and perfected over decades of traditions. Wtf do you mean
Alex Gandy doesn’t mean you have the recipe means you can replicate their work to the same quality. Same reason why 2-3 Michelin starred chefs put out cookbooks but few are able to replicate the same standards.
50ft Below I guess I’m just special, and I’m not talking about look wise either
and yakitori's recipe is very simple, what matter is the skill and the quality of the ingredients.
The preparation, the small details these chefs do... it's really no wonder why they have Michelin stars. The guy orders in charcoal from a specific prefecture... He controls the flames with a fan and KNOWS THE TEMPERATURE CHANGES. The levels of dedication to one's craft is insane.
Asian
Whats that have to do with anything?
because its not that good
John Doe And the tremendous amount of respect shown to the food. That's a very important thing in Japanese culture, the respect for the life given so that we may eat these delicious, delicious foods...
(stomach rumbles)
that's also what we actually do in my country about grilling meat. get the right kind of charcoal and use fan to control the heat. it's just you americans or white people in general who use an automatic griller because you're lazy and ignorant.
An excellent video! Yakitori is hands down my favourite Japanese dish. A good friend and I used to go out and enjoy it every Thursday after work.
You are mai waifu nao.
*S E N P A I !*
Don’t want to bankrupt you Chris but i’d love to see you do more content on fine dining in Japan.
I agree. Let's food.
Is that good friend Natsuki or Ryotaro?
I wanted to cry looking at the love he shared in cooking this meal. The emotion, heart, skill. I was torn between his knife skills and his grilling skills. The attention put shows how he cares what he's doing not just cooking for profit. In a word.... beautiful
At the surface, Japanese food is incredibly simple, yet that's also where the beauty in it lies. There is so much skill and knowledge that separates the legends from the rest.
For anyone wondering what type of knife he is using for the butchering process, it is a knife style called Honesuki, multiple variations of this style of knife exist. But it is typically forged as a single beveled knife with an accentuated dullness on the heel of the knife for bones and tougher sinews. The "higher" length on the heel helps for this sort of task while it drastically tapers very quickly into a pointy detailed oriented knife for actual cutting / precision work around the bones.
Thank you! This type of information really complement this awesome video :)
Once again the production values are through the roof. Fantastic footage, editing, pacing, commentary, music...you name it. Just an awesome series. Oh and love me some yakitori. 👍
Thanks Tosh, glad you liked it!
Agree. Their video production team is awesome.
@@eater Could you provide a link to the music used in this video, particularly the song played at the end? Thank you
The music makes this sound like he’s on a quest for immortality through chicken.
through grilled chicken
@@Joricano its more like Satay than grilled.
THE NOISE CALLED MUSIC DROVE ME INSANE!
everytime i see videos like this, i wish i was born as a japanese chef. the pride they have when cooking is so inspirational. i cant think of any nations chefs that seem to have so much passion for what they do. just pure artistry imho
Many of the musics, if not all the songs, in this video comes from an album called Classic Minimalism by Pritchard, Porter, and Rudd.
i love how japanese dishes are meticulously prepared, they make food into a sophisticated art of presentation and taste.
I do not think this is only for japanese food... We have exactly the same mindset in France. I was lucky to travel enough to say every popular food in the world have a meticular way of approaching the cooking style. Chinese, Korean, Italian ... Real chefs do not allow any place for "mistakes" Maybe the japanese pay attention to show that attention but in the kitchen in France and China you would be amazed for sure.
After all this is ONLY 1 star. Check at most famous 3 Stars chef in France
@@laurentpecriaux1345 yes those countries are meticulous too but have you seen the preparation of fugu how they thinly see through sliced sashimi that can kill you if incorrectly prepared and if the chef is an amateur so substantiate that? I'm kidding, I'm Italian and Chinese decent none their foods will kill you, well can't guarantee Chinese dishes some of the restaurants use gutter oil so... It can kill you too lol
Look at 3:36
Skin, filets, specific subdivisions of legs and skin. You can directly use every single think on that board. And that means: You can directly use every single part of the bird, except for the head.
Filets for a variety of dishes.
The Knees for skewers.
The Livers, hearts etc. for some interesting skewers and stirfries. (Hint: Chicken liver will give bolognese a WONDERFULL flavour)
Skin-skewers or Fried rice with chickenskin.
Drums for BBQ.
The only thing left is the carcass and that can give you either a BEAUTIFULL chicken soup or, when slowly cooked over hours can give you a brilliant Chickenstock.
Heck: You can go further and (if you have alot of chicken bones and carcasses) make chicken demiglace.
Using every single part of an animal, even the innards. This is how it should be done.
The Japanese always impress me with their exquisite level of professionalism and pride in ANY/EVERY thing that they set out to do. They really take cooking to the next level x3.
i'm at level 2 currently.
I just love how japanese appreciate their food and make them with love & soul 👍
It amazes me how much information is out here… I literally came here from watching one piece and hearing them mention yakitori
This channel is on another level. You guys constantly do an outstanding job reminding the viewers of the tremendous value that good food has and the amount of love which is put into it.
I like how when he goes from Japanese to English his “eh” changes to “uh”
Using almost every part of an animal is the most ethical way of eating something. So much waste in the way many societies eat meat.
it's not just that, it's highly nutritious and healthy
Zondares I was just about to comment that he left only bones. Japanese culture is very respectful of the life given so that we may eat this delicious food. 🙃
yourleftnut1. Lol...i think so too..
White people now. Look at the old british, spanish or polish recipes. Every part of meat was used.
Just don't eat too much chicken livers, you might get high cholesterol from it
4:37 - My guy wearing the gold Air Max 97s. You know he legit, son.
I love liver and chiken's heart! In Italy we have culture of poor ancient kitchen, we cooke and eat every part of pork, beef , lamb (or sheep) and naturally chicken. And I love a crispy skin!!!!
Sorry for my english
Oooh I love liver too! I also like the intestines (?) cooked with skewer too. Taste well with porridge...
@@AndariReksi chicken intestines yesss. In Indonesia, the offal parts are good to try because we could combine, liver and gout wrapped in intestine.
love these mini documentaries style videos that focuses on the chef and his restaurant
Those shots of the raw guts were beautiful and strangely appetizing.
Good lighting, angles, and overall presentation could make poop look beautiful and appetizing.
Ok Hannibal
Its so clean when they put the meat in the skewers,its clean and elegant,thumbs up!
Am I the only one that just fell in love with these type of vids by eater.Just simply amazing
WOW!
No part of the chicken is wasted.
Looks like EVERYTHING was used.
Looks DELICIOUS.
Watching this with my Red Wine and Cheese & Garlic croutons during CoVid19 quarantine.
4:38
When you're so successful you can afford to wear Air Max 97 Ultras in the kitchen.
it's not even that expensive tbh if you're into the sneaker game
Well, as a chef, he likely spends a lot of time standing. So from a long term standpoint, it would be wise to invest in really comfortable shoes. 😉
Actual high quality kitchen shoes are FAR more expensive.
How much do they go for? I'm not into the "sneaker" game.
bruh you don't wanna know the price of the knives these chefs are using
The thing he said about the chicken eaten whole vs eaten separately is so so true...everything mixed give a different flavor to the chicken even if you eat separate pieces but eating an individually cooked part of the chicken has quite a different flavor...I hope i find people who eat and judge food the way his customer does :)
what amazes me the most as someone who is a total layman in term of cooking, is the chefs' ability to skin fish and chicken completely, creating fillet out of them with very little waste of meat
maybe that's a mundane skill for them, but if I were to learn one thing first from them, that'd be the one
The first time I read the word "Yakitori", it was from a book that said a Japanese general ate yakitori made with the liver of an American soldier. After watching this video, it is hard to believe that the Japanese used to be cannibalistic during World War II. And in the video, the chef mentioned yakitori became popular in Japan after World War II, which frightened me by thinking about why it became popular after Japan lost the war.
My favorite type of Japanese food. Glad to be in Japan to try it in many different places.
this man is true samurai - best video ive seen on eater yet. kudos all around
god damn the Japanese have a knack for making everything into an art form.
This guy is an artist, I love his seriousness about the food.
Ate at their old location a few years ago
And their new location not to long ago
Dad saw a special on Japanese food and asked if I was down to clown in new york for chicken on a stick
First time we went we ordered the omakase and just ate whatever they gave us
Second time we went we were a bit more careful about what we ordered
One of my favorite things there is the chicken/duck meatball
Real juicy and the flavors mesh well
Me and my dad used the sticks as a way of measuring how much we ate
Really love eating tail or neck if I get the chance, favorite part to eat would have to be the thigh
If I have a chance to go to a yakitori place, I will
Another place I suggest would have to be Totto on West 55th
Anywho
This series deserves more attention
Oh hey! I usually see you on gaming channels. Didn't know you were a foodie and New Yorker too.
What an artist! His understanding of chicken and his ability to butcher with such perfection... amazing. No wonder he has a Michelin star! With Chicken!
Music at 4:40 is Mercy of the wind 5 by Peter Sandberg. You are welcome :).
this track wasnt even on spotify...
kartikey bharti 0
kartikey bharti 000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000
Cant find it? Its because thats a lie. Song is lilys dance - million eyes
I think it's cool that they treat traditional cuisine with such artistry, grace and respect. How awesome it would be if there was Nasi Goreng master, Gado-gado master, Soto Banjar master and so on.
Yakitori is the BEST! Super good drunchies food too!
Infinite Athletics I
Gout incoming!!!
This guy went from an employee to having his own restaurant which is very impressive.
so much beautiful and delicious works of art 😍 michelin starred video⭐⭐⭐
The chef's voice is amazingly pleasing!!
Amazing skill. The food and preparation are treated with respect. I love the way its prepared.
I’ve been watching this video over and over and over again
This is very well made! Kudos to everyone involved. The music is on point. Very nice :)
3 years to learn how to skewer, a life time to learn how to grill. That's badass. Oh how I miss Japan
Super Detail, Skillfull 👏👏👏
Under his hands the chickens didn’t die in vain. He elevated chickens to a completely different level.
Damn with the gold 97’s! Haha
Came here for this, was not disappointed. Air Max 97's will never go out of style.
Kicks game strong 💪
A fine example of why I (and so many) love Yakitori, the detail in the prep was interesting to see. I normally just eat and appreciate, so very interesting.
Why did this video have to end?
It is good video. This video is new to me because i am korean and koreans usually eat fried chicken. If covid calms down, i would like to eat it in japan.
Eater, please cite the music used in the video.
@@superresistant0 Thank you.
This Master Chef is superb. Such a large variety on the menu in preparing the chicken. Every dish looks scrumptious. Thank you
Wow The Tsukune with Egg...Knock out
One of the best shows they've done! It's a shame it's taken me this long to find it.
What is the music at 4:40 please? None of the apps are recognizing it!
Mercy of the wind 5 by Peter Sandberg
This chef's knife skills, absolute precision.
Just that meticulous preparation of the chicken and appreciation of the ingredient is absolutely astounding. You won't find that much attention to detail in any other Asian cuisine.
That's quite a sad assumption, you only think that way because you've been living in the west your whole life and the only good Asian food you guys have are made by immigrants who don't appreciate their own country so they leave to live in another. Lets say, it is ignorance, but we are all like that at one point, aren't we?
vanderley3 That is a very typical western comment, can't fault me for mistaking you as one.
@@bebisibeb so cry about it
I could spend hours watching the ART of making and cooking yakitori
I want this.Now.
Something kind of calming watching him clean that chicken. Yakitori is great, I have it pretty much once a week lol.
Dam homie is def a hypebeast
9 PM and I'm binging on Omakase videos
its worth going to Japan just to have YakiTori
Lol probably not make sure you go to 7-11 and Don Quixote too.
The guy knows how to re-create a chicken just with his brain and Grill it to perfection in every single part if will be needed after the Apocalypse. Insane Talent and Craft. Master
美味しそう…
*食べたいよ〜*
... But I live in Florida now
😭😭😭😭😭
(begins planning a trip to NY)
自分で作れるよ！
Tank you for sharing tail to beak process. Nothing is wasted.
I always order a salty “momo” in yakitori.
I've went to Torishin twice, and each time is amazing
Chicken hearts are bomb af 🤤
Dave never tried grilled chicken heart before, only fried and sauteed... But man that indeed looks so delicious
@array s I never see stall that sells grilled innards here ^^a
Chicken intestines in a skewer are quite common tough
3:36 PURE ART! *chef's kiss* Wonderfully done!
I’ll will open my own business resturent and bring the best chefs around the world
I have watched some many of Eaters video, but this is one of their best. It was artful and thought provoking.
amish chicken interesting
they sell it in higher end super markets all over new york. easily the best chicken ive ever tasted
My thought exactly, hahahha
its a chicken that has never used electricity or modern day technology
it doesn’t use technology
Make sure to get one before it goes on rumspringa though
I think Yakitori may be the best example of a common thing, which is commonly done very well at its nadir, elevated to its zenith. Chicken is ubiquitous, charcoal is ubiquitous. There are chefs and cooks around the world who do a beautiful, delicious job of cooking chicken over charcoal. Yakitori takes a common thing cooked in a common way and imagines what the highest level looks like.
Please tell me the music starting at 4:40~
chrlsthmd it’s the yo mama
Eat ass in b minor
-by Riley Reid
me and my wife have been here it is the best! nice editing of the video
Those Nike air maxes are fresh.
always respect these chefs delicate their life to the food
Can someone tell me what the music is?
Impulses - Paul Pritchard
that's only one of the pieces
@@luf4rall thats one more than what we knew.
Wow a guy from Japan giving props to the Amish for the quality of their meats!!
Sate ayam, sate usus :D
sama bubur enak ya
Bukan usus itu mah
The Pro Chief makes it look too easy.....just amazing!
he's a bboy as well, check him out, he's bboy ATS
I was looking at his fade and thinking ... "hmmm ... homie must dig hip hop" haha
Really?
He is BBOY ATS, a member of Rock Steady Crew.
Love this place. Went there 2 yrs ago.
Wow. Wow. Wow. I don't eat chicken cuz of its ridiculous blandness and dryness in most dishes. And then here comes this and wow. He's got the answers.
typical american store bought chickens just arent very good， the free ranged organic ones taste better its should be a little gamey and have a unique aroma
this was awesome. his insight on the cuts of meat in a chicken are overwhelming.
But how much!?!???
array s No, it’s pretty reasonable. You can order a set which is omakase ($65) or just order things by the skewer ($4-$10), and then there’s the apps and entrees ($12-$40).
Here in the Phil, you can buy one kilo of chicken hearts for 3 USD, or one kilo of gizzard, or liver for the same amount. Yakitori is served near the entrance of hospitals and call centers, and we use charcoal from the golden tamarind tree, or wild, rare and endangered trees found only at the top of mountains or in the center of a rainforest.
True but it’s not fresh all the time. Quality wise it will never compare to this fine yakitori. As a filipino foodie eating street “inihaw” food in my younger years and traveling around the world having tasted all kinds of barbecue, fresh, good quality ingredients is still the best, salt and pepper would do Aji-mirin and Soy with his yakitori too). The best in the Philippines, would still be for me, newly caught fresh grilled tuna from the Mindanao region.
Yummy
すごい❗️ this is truly amazing culinary skill.
So to put it ignorantly, yakitori is a Japanese satay
Syafeeq Said or a Japanese kabob
Syafeeq Said yeahh but satay is better 😋
No, it is not.
Meat popsicle.
Nah bruh that just sounds wrong
Funny. Eater got an Omakase video and a Prime Time video out of this.
Sometimes, word choices are important, translator. The word "smell" is understandable, yet it has negative and degrading connotation. Use "aroma", "fragrance", or "savor" to make the context elegant and delicious!
Straight up, I took a lot of notes right now. Learned SO much! Love it
Would have been even better if we saw the reaction of the diner and the prices
One of my favorite dining experiences in the city!
If he wants wood with good radiation he should try Chernobil charcoal
Mesmerizing. Soundtrack is a perfect match.