Tokyo’s Tadenoha Specializes in Boar, Duck, and Bear Meat Cooked Over an Open Fire Grill - Omakase

[@amaurypierrard946]

'' if there is no fat, it doesn't have any value'' finally someone that understands how precious I am

[@marcfacunla3549]

I paused where he stated that, had my wife read it and told her she’s valuable in Japan. We laughed, I got pinched and I wanted to thank you for the joke.

[@pilotmburu]

Black guys do, too

[@sultanjaksel9624]

@@pilotmburu why you had to play the race card? all colours same

[@NicoleLam]

ahserkjahsekrhask hahahahhaha

[@Jagaimooo]

do you taste good tho?

[@alexanderalekhine7640]

I swear every videos about Japanese Chef in this channels are very perfectionist, they really have mastered their craft, and have been dedicated on their profession for many years. When I come back to Japan I would definitely try this restaurants.

[@Reb0rnKnight]

Wild animal and rare meats? Is that the second seat of the elite ten?

[@Kelvinle469]

Looks like a graduate

[@liarizkapratiwi]

Maybe he is rindo's relative

[@Reb0rnKnight]

@@liarizkapratiwi Rindo's long lost brother

[@Kelvinle469]

Twist : his mentor 🤔

[@孙仲伦]

Bruh Yuki Yoshino

[@LUTfam4]

Opening a restaurant, to serve and celebrate his father's fish, is incredible. Absolutely beautiful circle of life.

[@povteer]

you can see in his face and hear in his voice..there is so much passion, dedication and joy..makes everything even more special.

[@butters1984]

What an elegant way of grilling. Big props to this guy, seems like a good sport.

[@josephBo]

That's called roasting

[@organizedchaos4559]

Damn, you know you’re advance when you take angles into consideration for cooking

[@195Cerberus]

I really love and miss this series. Thank you guys for continuing this series!!

[@FallsNight]

At least you can go to this place. The last video they showed that had this type of cooking was a place that unless you had a recommendation from someone who already goes the the restaurant. You couldn't go in. But still an amazing chef and amazing cooking style.

[@eugenelim1436]

Falls night there are quite a few places like that in Japan actually. Some of the old omakase places won't entertain a reservation unless you're on their list, it's that exclusive. And new additions have to be recommended by an existing customer/known to the owner.

[@x2runner]

I love these videos so much! The elegance and emotion in the way they capture the pure truths, visions, and mindsets of these culinary masters is something truly special.

[@RedMoonsEcho]

Just like the Chinese think the person who said boiling or roasting an animal alive is a culinary masterpiece. Masters my ass. He’s just doing what his forefathers did time and time again

[@practicalthinker5545]

Nah there is no elegance and emotion in what he is doing.. Japanese like to pretend there can be another level of quality when they add sophistication when in fact there isnt. Example, japanese hold their sashimi in high regard because of how the chef prepared it with passion and art where as a similar dish from its asian neighbor called kinilao in philippines tastes way better because of the right amount of spices put into it and the correct steps in ensuring each meat slice gets cooked in vinegar with right timing and then chaotically tossing the rest of everything in the bowl in contrast in how the japanese cared more in slicing the tuna meat, showing its grains etc

[@traex8325]

So......this guy is an artist, engineer, and scientist wrapped in chef form.

[@joekerr5418]

Also a high functioning sociopath (not an insult)

[@oa1732]

4:39 the chef actually says "the duck's last meal is rice"

[@belzeva]

bruh

[@pineapplelord2422]

bruh they really changed it lmao

[@slavno]

What camera do you use for this documentary? Canon c300 mkii?

[@SanookDap]

It was shot on Sony FS7

[@Stormvue]

There’s another place like this, it’s episode 11 of the omakase series

[@boblybob74]

Literally the first thing i thought of, and the chefs look so similar too so i was confused

[@aaronaaron5861]

That previous episode was more beautiful

[@harzal6750]

If I remember well. You have yo know a person who had been there if you gonna having omakase there. The one in episode 11. Which is make it more exclusive club only.

[@Genessis001]

Same guy I thought. Not on omakase but another production, was put out a long while ago

[@lauribertguiyab5741]

You're right but they don't serve bear meat.

[@KristheAbyss]

That is a THICC broth. Usually means that its the good kind.

[@j.t8529]

Probably bone based because it takes alot of natural gelatin from cartilage to make that kind of broth

[@JohnDoe-dw7or]

@@j.t8529 suppon broth he used is from a soft shelled turtle

[@justsomeguywithoutamustach5573]

Yum

[@tnductai]

typical chef: throwing food on the grill until cooked japanese chef: the skewers have to be grilled at 80 degree angle.

[@jacksonchen7916]

tepanyakki: are we a joke to u?

[@UnagiMonk]

There is another Omakse video you guys posted a couple years ago focusing around a similar style.. I'm so hyped you guys posted another...

[@AnonymousRaimon]

finally an irori omakase that i can actually make reservations at lol

[@thegreatvantastic5689]

A fast way to pluck feather from a duck is to melt paraffin wax (about a litre or more) dip the duck tail first up to the neck in the liquid paraffin, then hang duck up until wax is set, then peel feathers off. Feathers stay with the wax.

[@Pertamax7-HD]

Nice 😋

[@clee89]

Maybe “80 degrees” is the WiFi password 🤔

[@Anonymous-nj2ow]

"i pluck about 1000 ducks a year" this guy ducks

[@lewisantiokama]

Silicon valley reference? Love it!

[@safekidda46]

I spend 5% of my whole life plucking ducks.

[@gunznknives]

His cooking method is elegant and beautiful because of the traditions and rustic technique. The wild boar I've harvested in the U.S., they have very little fat. Our wild pigs are very lean. And if there's fat, you don't want it. Super super super GAMEY! We throw away the fat. If you're hoping for pork belly, there isn't any.

[@jelmermourik]

this guy spends 416 hours a year to picking his ducks. 1000 ducks x 25 minutens. he deserve some respect !!

[@kakisj]

@Robert Curtin the duck wasnt shot so im pretty sure hes in the clear here

[@hkbabel]

Thank you. These videos and the craftsmen you showcase are stunning

[@Kai_soze]

I believe this place is in the middle of the mountains somewhere and is invite only or something very exclusive like that.

[@jansteam]

I’m in love with the father/son relationship 😍

[@ej1547]

Looks great and the attention to detail is incredible. But I always wondered how long does it take to prepare a full meal this way?

[@TYeung-ox5df]

"If there's no fat, it doesn't have any value." Amen!

[@geniusparty6076]

Amen my brother

[@Scyths1]

The first meat shown, I believe the bear meat, was like 90+% fat though ... When I eat meat, I prefer eating the fat on the side, I don't like it when I'm eating only fat and a tiny bit of meat on the side ...

[@eyeofthetiger6002]

He has time to pluck the ducks?!

[@trungdung1822]

Maybe you don’t want fat, but in my country the part had fat and meat are sold out quickly, people know that fat bring flavors to meat

[@dharmdevil]

@@Scyths1 bear meat is all about the fat. i haven't tasted it but they said it's delicious. also, it is riddled with parasites like trichinella that's why it has to be cooked.

[@billcarter6051]

I want to try it

[@phulamminhphong6759]

Here is my Like from Vietnam, charred.

[@legendofnoob]

Ayu is delicious. Japanese cuisine generally regards sashimi as the best way to eat almost any fish, except for ayu, for which the recommended way is grilled with salt. For a fresh water fish, when prepared properly, it doesn't have any of the weird, earthy, stinky smells and the meat is super delicate with the right amount of fat.

[@sandhikawirendr]

This is art

[@hamzah6251]

I love this channel!

[@s_u_b_z_e_r_0896]

I would love to visit his restaurant, have a taste of delicious meats after COVID-19 is over. Just the care of the ingredients n character is the heart of Japanese plus everything 💯

[@bensmith7536]

covid is here to stay, time will mean a vaccine arrives that will have various levels of effectiveness.... plan your trip in about 18 months / two years, should have something by then.

[@desertmulehunter]

@@bensmith7536 you're an idiot.

[@giogerber27]

Is it just me or are these videos very inspirational? Also first!

[@coltonpope6061]

You’re not the only one 😊

[@LibraMiku271]

My place to dine in. It's been a while since I've eaten duck meat... wild game that is

[@mwrkhan]

Outstanding.

[@ГотовимВСЁ-п7к]

Very good

[@practicalthinker5545]

Japanese like to pretend there can be another level of quality when they add sophistication when in fact there isnt. Example, japanese hold their sashimi in high regard because of how the chef prepared it with passion and art where as a similar dish from its asian neighbor called kinilao in philippines tastes way better because of the right amount of spices put into it and the correct steps in ensuring each meat slice gets cooked in vinegar with right timing and then chaotically tossing the rest of everything in the bowl in contrast in how the japanese cared more in slicing the tuna meat, showing its grains etc

[@biggrig6816]

Hammered watching this

[@maalyraw9818]

Who else is wondering why grilling the ayu at an 80 degree angle is a company secret

[@psyion6447]

he just spilled the company secret

[@KennethL12321]

I'd like to emphasize the 80 degree grilling angle is a company secret, do not tell anyone about it.

[@orly2663]

I cant live in a world where grilling Ayu at 80 degrees is NOT the standard, I for one am excited and overjoyed that he spilt the secret this is going to change everything that we know, watch out world.

[@KennethL12321]

@@orly2663 But I am a 81 degree guy...seems like we are living in different worlds

[@orly2663]

@@KennethL12321 homie im begging you change your beliefs 1 degree and open your mind

[@kicktheajummasface9200]

I'm so relieved there isn't a swarm of 'animal lovers' berating this video. This is about hunting, then using what is hunted - bears are a nuisance in many areas and a danger to humans so hunters have to hunt them sometimes. This is how it is all put to use.

[@eLITeBrian99]

i swear i've watched this like 4 times the past couple of years but the upload date is too recent

[@tosht2515]

*_"Ayu is grilled at an 80 degree angle...company secret."_* Perhaps it's because a 90 degree angle would quickly burn the skewers and 70 degrees would overcook the tail. 🤔😀

[@diegoimori7292]

Still a secret, you still don’t know the way to do it, the range of temperature, the time of cooking, 80 degree angle is just the base of the technic, after that is practice.. a lot

[@damixiaomian8489]

Nice video！

[@slippyslideee]

Satisfying.

[@jacobtaylor7506]

Me a few buddy's got boar out in the field. We butchered it and started a fire. Salt with some limes we had. Best meat we ever had.

[@xxxvvvqqq]

it's like dejavu with this type of resto, so unique

[@C0nfusedMan3]

I am so happy there's a new ep of this

[@Senbonzakura776]

Once I'm back in Tokyo, I really need to visit this restaurant.

[@TheLostinTheUnknown]

Does he grill the fish without gutting it?

[@Lemillion003]

Which place is harder to get a reservation? This place or Dorsia hahah

[@LMTR14]

just give me a call. Sean

[@mr.sushi2221]

Can’t wait to eat here later this year.

[@TheNoobsterForever]

Finally Omakase is back!

[@alansmith888]

Beautiful

[@vinh291]

shout out to tofu media for all the Japan content

[@gabrielsacapano2875]

finally an Omakase

[@RayfilWong]

Eater Omakase = Symphony for foodies -- Asian Food Nerd

[@bokwoon]

8:46 why does the video look like stop motion animation here

[@clifflee5404]

I wonder if his dad catches the ayu in the traditional method where they use another ayu?

[@ilyasguner2267]

6:44 what kind of a knife is that

[@TigerPantsRocks]

Looks like a custom one sided, blue iron Santoku or Kiritsuke knife. You can find them in Japan, and will cost a few hundred dollars.

[@liou8493]

what is the background music?

[@sel543]

Everything looks delicious. The Japanese black bear (subspecies of Asian black bear found in Japan) is at serious risk of extinction over the next century due to continued habitat destruction and overhunting/poaching. While the bear shabu shabu looked delicious, I would have been interested in a discussion of the sustainability of harvesting bear meat for a restaurant menu.

[@taro5816]

I am Japanese. Bear overfishing has not happened. Most Japanese don't eat bears. I think that what is being put out at the restaurant is the exterminating pests. If there are too many bears, they will attack people. In Japan, the number of people who can exterminate pests has decreased, and there are some areas where the risk of being attacked by bears is high.

[@tmmisunderstood]

This and another episode is damn good

[@rividizd]

Respect!

[@SeikiRikodou]

The amount of detail and dedication they give to their craft never fails to amaze me ☺️

[@gabrieljoshuapaet2572]

This reminds me of Yukihira Soma vs Akira Hayama from the anime Food Wars!

[@jeffreychen8105]

How can boar fat be crunchy? If he's referring to how it'a cooked then pork rind is plenty crunch

[@gerrywowiling1454]

well, this is so similar like Episode 11, but this episode he combines traditional Irori with modern one.. very passionate..

[@Woodrow512]

I thought the guy who never gave up harvested asiatic clams. Definitely moving up in life, It was good advice after all

[@RRonPH]

He is the next rindo senpai 😁

[@BenRangel]

Bbqing in sand makes so much sense I wonder why we don’t se back yard bbq:s that are sand based

[@rollingvice]

its like the turkish coffee. they also cooked over hot sand.

[@isealbert]

He did not use a gyroscope to balance his meat in fire, when a Japanese astronaut opens a restaurant.

[@eyeofthetiger6002]

Japanese cuisine has to be the original Michelin style type of cooking,precise,delicate flavours,and the freshest of ingredients. Therefore it's no accident that it's also the country with the most Michelin * restaurants in the world.

[@Caseyuptobat]

Don't take your restaurant suggestions from a car tire company.

[@danp6820]

Father fishes son cooks good model

[@CH-zp2rh]

I don’t I like any of this type of meats, but I’m pretty sure I’ll eat them if he’s the one cooking it for me. Japanese cuisine is an art

[@t.myazoe]

Those fishes (Ayu) reminds me of Surfs Up animation movie 🐔 🐧

[@kappa896]

NOO THAT DUCK WAS SO CUTE

[@onestepza]

I try to deep-fried my chicken at 80 degree angle . Now i still not yet done cleaning the floor.

[@tmmisunderstood]

need more 😍

[@andresvivas8853]

Que listo el japonés. Se ha puesto a hacer espetos.

[@chansaicommerce1721]

COOL !!!!

[@djdnnakak2iw82]

Oh man, I would die to eat there

[@100Catholic]

Then better not order Fugu, lol.

[@oyabunryan5799]

Are the bear meat legal there? Considering it's rare animals nowadays

[@NarutoFreak1]

Another restaurant that is impossible to get reservations for.

[@putapets5525]

Why?

[@rangoonlenlai7481]

Why?

[@NarutoFreak1]

@@rangoonlenlai7481 Restaurants like these are notorious to be hard to get reservations. Whether it be concierge only or referral only. Just my guess. Could be stupid easy to reserve. I doubt it though.

[@Endohell]

@@NarutoFreak1 so u doubt and guess in your reply but you are super affirmative in ur post haha. amazing internet

[@Rightopinionhaver]

Is bear good?

[@Ehawkjj2]

for those wondering its 13000 yen per person for the omakase

[@oliverparish]

Which is about US$120, totally not unreasonable for an omakase menu of this calibre.

[@dougdimmadabs5001]

So fish that small dont need to have the guts removed and can be eaten like that?

[@recoil53]

I'm concerned about that. Maybe they pick off the fillets.

[@taiyipan3138]

No I think you just don't eat the guts when you are eating the fish. It's not gross if you don't bite into the guts.

[@Shel8008]

Yes, you eat the guts; the guts, especially the liver and gall bladder of this particular fish that gives it the bittersweetness when the mouthful also contains the white flesh of the fish

[@louisazraels7072]

These 4 duck skewers probably cost upward of 100$, probably more. A full meal is probably around 300-400$

[@OscarAlmgren]

When you look at this review though it seems the set menu is around 95$ (although from 2017). www.japantimes.co.jp/life/2017/11/04/food/tadenoha-taste-rural-japan-heart-tokyo/

[@DamnitsAdriel]

In Indonesia Wild Boar is cheaper than any other cattle animals..

[@exas4791]

How does bear meat taste ?

[@kablegamesmaniac8148]

Reupload??

[@criminales743]

one of my favorite restautant, i went there every weekend

[@gershomtan5879]

How? It's barely possible to even get a reservation.

[@Overcome_Thyself]

Me in lockdown: *Visiting all good restaurants in the world by KZbin

[@kq3422]

That smack tho

[@yujie3342]

People hate it when chinese eat wild animals. When it comes to japanese, its elegant. Lol

[@rumbepack]

plucking the duck by hand it's actually insane lol.

[@mikielee735]

It's like all of Japan's wild life is on a whole other level of quality of meat

[@forte210392]

80 degrees? Come on, we all know 90 degrees is the right angle.

[@nigelft]

@anonymous Well at least it wasn't some obtuse mathematical joke ... I'm here all month ...

[@boogiewoogie450]

I had to read twice, i was ready to leave when i got it .

[@tackywacky99]

ill find takamura for some bear meat. kudos if you got the reference.