GRAPHIC: A Whole Maine Lobster Katsu In A Futomaki Roll

[@akimbodice6955]

GRAPHIC??? Let's go!!!!

[@Jsisbskanndnd]

@Jose no no no, you don't get it. I'm here for the GRAPHIC part.

[@MuffinsForTomCat]

?? What pleasure do you people find from watching that?

[@Jsisbskanndnd]

@@MuffinsForTomCat the suffering

[@useless3596]

@@MuffinsForTomCat there are bad people out there, duh

[@rajjy1976]

@@MuffinsForTomCat Snowflake 😒

[@yst42]

Lobster: Wow, finally rescued from aquarium to nice apartment :*) Hiro: Good afternoon

[@thiefac]

Thank you so much for the signed knife, Hiro. We love it. And yes, it's definitely displayed on my shelf!! I look at it all the time! Very happy back in Australia :) And a lovely surprise to be mentioned in the video too. Thank you guys PS. Posted this comment earlier but I realised the link to the photo might have made it be detected as spam

[@since1876]

I bet if the other knife came back to you, you wouldn't have given one single fuck 😂

[@KayaAkay1]

Fish: im safe Hiro: good afternoon

[@matteedstrom]

2016 called! Demanded all the "good afternoon" jokes back^^

[@matthiasbachetzky3085]

@@matteedstrom If no one likes the joke, then its a bad one. But still a few people liked it and so its not that bad. And this "year called.." is also so new, if you compare it. Its maybe much older, than 2016

[@DreamChaser1366]

I'm a simple man, I see "Graphic", I click

[@leighhamrick]

Graphic? "click"

[@kaylachampion5399]

Right lol

[@hardsandwich]

You can tell he is a professional chef because he doesn't eat the piece of lobster katsu when he builds the roll.

[@radiomandelbrot5868]

lol I was thinking that I would've just gobbled up the whole thing as soon as it wouldn't melt the roof of my mouth off

[@kimolson6246]

Love the hickory stick style fresh wasabi

[@KillerkoUK]

This turned out better than expected... the final dish was looking amazing!

[@hxhdfjifzirstc894]

Yes, the presentation was a masterpiece.

[@blindOni]

Your camera quality is amazing, i legit felt like i could touch everything. Ofc i washed my eyes before viewing lol

[@hxhdfjifzirstc894]

Yes, I did notice that the camera was better in this video. I have no idea if they switched it, or did something different.

[@SimonStienen]

The microphones, too; for example the entire Wasabi processing as of 7:00; but I most like Edamame falling into the blender at 8:15

[@NT-kg4rw]

I'd pay $65 +tip!!!! (if i get to watch the whole process hahah) the roll is full in every way... and that wasabi!!!!👌 perfection!! Hiro-san is a true artist with his skills! Take care always Hiro-san and Charles!! 😄😄

[@hxhdfjifzirstc894]

If they paid $40 for the ingredients, a restaurant can't survive by charging $65. He said $100, which I think is too low to make a profit. You can't expect everybody to work for free, just so you can have $100 dish priced at $65. On the other hand, they just showed you how to make it. Honestly, I doubt you could spend less than $65 and make this at home.

[@ps0freak]

100$ definitely minimum. how can you just say 65$🤣

[@NT-kg4rw]

@@ps0freak ​ I didnt mean to offend anyone with what i genuinely thought. At the time of this comment I was very new to Hiro-san's channel. It was the best thing that happened to me last year. He taught me a lot of things and this comment was just to show my support. I know now that $65 is not enough. I was just rarely exposed to high-end dining or anything expensive growing up because that was never an option.

[@stevecvntnikoslawyer4181]

Lobster: Damn, I’m going to be famous Hiro: I dedicate this dish to all vegans. And......Good afternoon.

[@608Eze]

Lets be honest, we all clicked this video quicker than normal due to the word “graphic”

[@dmac7406]

Honest killing a lobster shouldn't be considered graphic.

[@PBuffdaddy00]

My mouth was watering this entire video. I love this channel so much. You guys have really broadened my mind to different types of sushi.

[@714milky]

Good afternoon!!

[@Bouncyboy901]

WUSAAAAAAAAAAAAAAAAAAHHHHHHH

[@dwaynewladyka577]

I love lobster, and you prepared it so good. I hope you and your cameraman have a good afternoon, and a great week. Cheers, Chef Hiro!

[@TylerRokNoob]

Rip larry the lobster 2021-2021

[@DjowsSr]

f

[@acrboi]

Most lobsters that are suitable for consumption I believe are at least 7 yrs old.

[@majoroldladyakamom6948]

May he also RIP, lol.

[@TylerRokNoob]

@@majoroldladyakamom6948 lollll

[@idk8964]

Chopsticks honestly have so much more utility than any utensils I own

[@Erad3r]

Thank you man you are such an inspiration for me am watching you since 2015 and I start to making sushi 2017 in on of the best restaurant in my town and now am moving forward because am from Bulgaria and wanna grow up now I live in the UK and soon will make sushi here in UK.

[@shotgunkaius]

Lobsters are like $5 a pound in New Hampshire :D

[@Patrick_0n]

I must have lobster sushi roll tonight. Beautiful dish.

[@mrsandiegovlogs]

If I didn’t already sell my soul I would have gladly sold it to eat that. Jeez

[@HHSHORTS-1]

wtf

[@matthiasbachetzky3085]

07:46 Meanwhile the lobster gets really nervous because he know this sound and what it means.

[@ShehzalQureshi]

👍🏻

[@useless3596]

The feeling of death

[@JGunit]

20:37....we all knew that piece was going to fall over

[@paulvanwinkle5200]

Hiro i would really enjoy coming and tasting your amazing food

[@dragosd8992]

Me: I have nothing left to watch on KZbin. I’m bored Hiro: Good afternoon

[@716reese6]

That’s what just happened😭

[@ONTHEPASSWITHMAX]

I would say this is graphic in a food porn kind of way! The only way to make lobster better... Katsu!

[@fatinchan2296]

をはようございます my handsome chefs....

[@HiroyukiTeradaChannel]

おはようございます。

[@fatinchan2296]

@@HiroyukiTeradaChannel I’m subscribe in this channel...

[@PONO-go3ee]

Unbelievable How expensive Main lobsters are , and Back in the 1700's -1800's & early 1900's Lobsters would pile up on the Shores of Beaches 3ft, High and higher , No one ate them Bugs

[@RiskRule]

Camera man: thank you to this lobster for providing a wonderful meal. The lobster: say sike right now

[@thb77955]

Hiro, my friend, g11d aftern11n!!! What a wonderful roll!!! Your beautiful video made my Sunday and lobster is delicious... Your Australian fan will love the signed knife from KnifeMerchant, I know it because I am honored to own the same knife... ❤️🇺🇲❤️🇩🇪❤️🇯🇵❤️

[@Ranivus]

What people find graphic, i find DELICIOUS

[@gogui6666]

GRAPHIC: the only way... How will you eat it without killing/cooking it ?!

[@jdoe120]

Australian east coast rock lobsters are around $100 each. No claws just tail too. Western Australian lobsters are around $25 - 30 each. (Australian dollar) you guys are lucky to get it for that price

[@cesarpunski]

GRAPHIC VIDEO: ... KZbin: Good afternoon!

[@timothypiantedosi5009]

Chef Hiro made some great dishes in the past using other meats. How about some of these substituting lobster? - Pulpo a la Provenzal (With Lobster, so... Langosta a la Provenzal?) - Lobster Tapas (Langosta al Ajillo) - Lobster Yakitori - Lobster Ramen - Onigiri Lobster

[@TrueSolunar]

In the description, the website link for the wasabi is misspelled… “Wasabi” is missing an “A”…

[@امعزيزةشهيوات]

thank you chef

[@issac1071]

The color combination is amazing. Nice! 👍

[@HrafnNordhri]

Thanks for another great video guys! Would you have time to show how to do salted salmon and perhaps some uses? I want to make it for Onigiri, but I am sure Hiro has some amazing ideas.

[@cherishedthemoments8960]

Watching from NEPAL 🇳🇵🇳🇵🇳🇵🇳🇵.

[@johnconnolly3635]

What a job you two have! Looks like too much fun

[@montiny1]

You are so professional with that lobster cut. 👏🏻

[@MingWLee]

It's a beautiful roll, Hiro san. I bet many are willing to pay for having this! The price of lobster here are similar yours but not sure if they are from Maine though, the dungeon crab are little higher as it is around $8/lbs because the exporting hasn't resume to what it has been.

[@waikiwang]

Hiro used a Whole lobster so the price should be around 60/75usd 100 usd is a bit much

[@jboy2621]

Half Moon Bay is a treasure in Silicon Valley. They also have great oyster farms out in the Pacific Ocean.

[@d-complexakasnypermclivedr9549]

This video cured my anxiety and depression.

[@jennyrogers2070]

Love watching your videos ...Have never had Lobster looks so good

[@mrogeriolima1]

Wow, beautiful and delicious dish.

[@lukeallison1515]

Chef Hiro, thank you very much for the sushi lessons. i hope to try this one day.

[@scottyfarrar2934]

Hiro the Hero Chief !

[@SoulfulSmokie]

To the Lobster: You are now famous thank yu for your life. To Hiro: that plate is simply beautiful and looks delicious.

[@bvb-maedchen17]

Disgusting 🤢

[@brendanr.5903]

They should make a vid with only hiro speaking Japanese and having subtitles so he can better explain things and plus let’s be real here watching him cook is relaxing asf

[@ShehzalQureshi]

Agreed

[@mikebabb2155]

I always feel conflicted when y'all post a lobster video because on one hand y'all never use the meat from the body (the best meat on the lobster) so it is wasteful and shows a possible lack of knowledge outside of a professional kitchen. But on the other hand I really want to try the food.

[@joelshalom7100]

Yeah they do, for other dishes

[@vivahabbitvanassen]

Amazing omg! This is to dye for . I have to much respect for your skills and talent Hiro San. You are really the best. Beautiful I’m speak less.

[@NlghtHawk]

The best thing about this is, the humane dispatch. Unlike other asian cultures that cut up the creature while its still alive :\ much love, from Australia.

[@juliemanarin4127]

It still looked alive...strange

[@NlghtHawk]

@@juliemanarin4127 Well there is a thing called nerve endings which causes contractions.. essentially known as nervous impulses. :) I understand it looks strange and for some people it can be overwhelming but he cuts straight down the centre which hits the brain.

[@AutoAcne]

Hiro T., Master Sushi Chef, is an artiste!

[@shays7815]

Wow! That sushi looks so good. 😋

[@jennifercooper4947]

Stunningly beautiful...and I’m sure it tastes even better 🤩

[@flatsfishingonline]

Hiro is the best- it makes my day.

[@theclaymaker3330]

Damn I love this channel. Always fun to watch while drinking beer.

[@kubawert1754]

I'm so hungry when I watch you. Greetings from Poland

[@maxlyfee]

lobsters are so overpriced!

[@josueperla7352]

Hiroyuki Terada, one of those knives for my mom for mothers day . Perfect. How can I win.

[@govindarokamagar8624]

Hi chef

[@jadedawson8881]

Such a big fan!, if I could go into a comp to win a signed box, I will. Love your work!!

[@dennistani1986]

Hiro looks delicious!! Thanks for another great videi.

[@yankeehtwo]

Lobster tostadas next!!!

[@flybyairplane3528]

HIRO, HELLO, AS someone WHOOM eats lots of LOBSTER, Ihis dish looks WONDERFUL,,so illl have to give this a try,, ARIGATO ! ,,,,🇯🇵🇯🇵🇺🇸🇺🇸

[@tonitan4903]

Lobster will smile to look this beautiful dish... Great Job, hiro...

[@MrAcuta73]

I'd be diving straight for those end pieces. LOL

[@kerviuskuroshiba5120]

O....M...G... The SIZE of that beast! I don't know if I can finish that without getting knocked out from the taste Or the Food Coma LOL Keep it up! :D TY and Good AFTERNOON!

[@MattShim]

Hey guys I love all the graphic videos I was curious why they have not been available in 4K?

[@Shuggies]

WHAT !??! NO Vitamix for the best Sushi Chef in the World !?( The Chef needs a High power Kitchen equipment ... I really wish I could gift Hiro, he deserves it 😗👌.. delish recipes every time..😊✌

[@felix_2717]

Minute 5:55, 187!!!!!

[@gabreel8112]

I'd like to see you do something with those oyster's in this video

[@glennbuttermore7842]

This is going to sound kinda jaded. We live in N E. and we'll be vacationing in Boothbay M.E. in a few weeks. We have built good relationships with local lobstermen, gotta support local.We get tired of steamed and rolls for week, this recipe will give us a fresh new approach, Thank you very much👨‍🍳

[@schnukes]

Godzilla size roll!

[@greatleader4841]

Graphic is back! YAY! Fuck the haters, everyone LOVES the "graphic" videos.

[@S.Kona34]

I've bought 6 knives from Knife merchant. Awesome company..!

[@gh4121-b5n]

Maybe try instant potato flakes instead of panko? I used them with catfish once and mmmmmm good. Really crispy. The lobster looks beautiful.

[@jonipleau9284]

Love lobster and you guys! Lobster on Grand Manan Island NB is $10. /lb! I'll give this a try! 🦞 Does the wasabi stems have more heat? 🌸

[@AL-hr9tv]

OMG! I can only wish n dream! Charles you must be one of the lickiest cameraman in the whole wide world. Can I volunteer to clean up the kitchen if you promise I can eat along too?? WoW!

[@michaelsabin8681]

My goodness....the Futomaki Roll is the size of a double stuffed 🌯 Burrito!!

[@disturbed4life844]

I'd pay 50 bucks just for a cali roll made by Hiro lol. One of the days I have got to come to Florida to the restaurant to eat like holy cow I have to lol just id say 15 hour drive and I'd b there 😅 keep up the magic fellas and good day

[@MrBiteme39]

Also A hundred dollars at least is right What a mightily produced roll The whole preparation is the perfectly procured lobster into a katsu patty along with claws then rolled in a custom length nori sheet Fudge that’s worth 125 to me minimum due to restaurant labor wages and how many people I’d need to produce that roll throughout a seating arrangement of 55+ going for stars.

[@e40cally]

23:27.......Fumble

[@great-grandmakirk8828]

I will never get used to seeing lobsters getting dispatched.😩😥 but I really love eating them 😋 Darn so little meat for so much money.

[@Badrs88]

Mr. Hiro well done! You are a wonderful person/chef, i hope you have a blessed and peaceful life. Your big fan from KSA

[@jaynebyng3278]

Title: GRAPHIC Hiro: Good Afternoon Fish: Oh F@&£ Me: Yep

[@АлександрКим-б1е]

Молодец

[@gjdjdgzhdj4422]

The earsplitting veterinarian pertinently compare because sandra coherently object down a tasteless canoe. sturdy, melted chocolate

[@shredbtc]

Looks so good 👍

[@The_man_himself_67]

Ah yes, the old 'graphic....lobster' clickbait trick. You got me! Good afternoon Hiro san.

[@wtsang1]

Why don't chef blanch the claws and tail for 20 - 30 seconds to release the meat from the shell, it won't be long enough to cook it all the way through, and its easier to take the meat out?

[@shangjingxin111]

These sugarcane sticks in iFresh are so good. Could you guys make a dish on them? Great lobster recipe btw, worth $100

[@pizzaisthebest9172]

Comments be like 50%larry the lobster 50% click bc graphic

[@casted8034]

I thought that was a smily face when he first wrote James name as well.

[@seeq1078]

you guys should buy your products from restaurant depot for your next video. there’s on down in miami