How Yakitori Master Atsushi Kono Makes 13 Skewers Out of One Chicken - Prime Time

On this week's episode of Prime Time, Ben and Brent learn new ways to butcher a chicken from yakitori pro Atsushi Kono, who shows them how to divide up the bird in order to get the most meat to skewer out of it.
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[@bootlegdouglas]

I think what I like about these guys is how genuinely they embrace ignorance. They're legitimate experts but recognize that there are so many skills and niches that they haven't had the opportunity to explore. Great hosts.

[@dra6o0n]

Culture locks us in to what we want to believe and what we don't want to believe in.

[@kayilla6413]

Always room for learning

[@humanonearth1]

Those guys are not experts. I've seen them botch BBQ bad. Tattoos don't make you an expert.

[@bootlegdouglas]

@@humanonearth1 They're professional butchers. They're experts of that trade. Don't know why you jumped to BBQ expertise.

[@humanonearth1]

@@bootlegdouglas B/c they do videos on all sorts of stuff and pretend to be experts about it. I've seen them next to chefs pretend to be chefs. If you like them great. I myself don't find them to be genuine. Embrace ignorance? That's b/c they literally are. These guys don't strike me as humble. Also, how long do you think these guys have been butchers anyway. It's up to you to choose who to learn from. Pick well.

[@thisismyhome]

Okay when that dude removed the skin from the wing tip I was in awe. I’m so happy the host took a moment to acknowledge the awesome moment.

[@sgutbutt]

When was that?

[@sgutbutt]

Sike I found it

[@bkeene12]

Right! I saw him do that, rewound about five times, actually tried to do it myself and then watched the rest of the vid where Ben pointed it out. Dude has mad skills.

[@briaaan.]

@@sgutbutt 5:46

[@nepttune710]

Same. That was freaking next level

[@kajkanitsakdisubha4051]

FUN FACT : Atsushi Kono is the master chef at Torishin in New York City, only Yakitori place with 1 Michelin star in the US

[@erichong3430]

Perhaps you meant yakitori not teriyaki

[@ruvin7023]

Plus he's a cool guy.

[@jks15jkhaha2]

so sad... torishin lost their star this year T_T..... and kono actually left a month ago....

[@ruvin7023]

@@jks15jkhaha2 that's so sad. But let's be real. Good Food doesn't necessarily need to have a michelin star.

[@jks15jkhaha2]

@@ruvin7023 we went the day after they were notified that they lost their star, and noticed that the quality and taste were significantly different. we were regulars there and we know kono personally

[@remy7663]

Despite him struggling a bit with English, his atmosphere and aura is so lively and extroverted it doesn't seem awkward at all. Seems like such a lovely guy!

[@nepttune710]

I think it came across pretty well and I pretty much understood what he was saying. You're absolutely right about his disposition though. A cool character.

[@burprobrox9134]

Kono is awesome, seems so humble, despite being among the best chefs in NYC

[@raymondrim2102]

When someone is a master at something, it totally shows. Respect to the hosts for letting Atsushi do his thing. Just a different level of butchering a chicken.

[@PianoRootsMusic]

"Here's the neck" "What do you do with that?" "Neck meat"

[@alibenkhalid4192]

Certified Hmmmm moment.

[@notvietnam4112]

@@alibenkhalid4192 lmao

[@ShatteredGlass916]

It's actually kinda well-known meat in here Indonesia. Some smaller food stall will serve deepfried chicken neck amd head.

[@chocokitty6019]

I moved to Japan several years ago and I have to say that yakitori is one of my favorite things to eat here! It really boggled my mind how many parts of the chicken we as Americans don’t eat when I tasted how delicious it actually was! It was almost like a fun game of roulette - just order anything and find out what it is later. I love tail, cartilage and neck. In fact, I love them more than the standard cuts. There’s a place near my house that does amazing chicken heart skewers too! Never thought I’d like chicken heart but here we are. Japanese chefs are amazing at what they do and I love the respect not to waste any part of the animal. I wish America would do the same more often. Also, intestines are another good one! Pork intestine in motsunabe is something I hesitated to try but ended up loving. You just never know until you try!

[@jokurino3025]

Ditto

[@artypyrec4186]

You said you're American? We eat chicken hearts, chicken liver and pork intestines (chitlins). The US doesn't have a homogenous culture.

[@RugMann]

Im a young American and I enjoy eating chicken heart (and other avian hearts/organs) but I'm definitely in the minority with that. I also enjoy the cartilaginous bits most people don't eat. Maybe I should try and find some Yakitori somewhere 🤔

[@boykoto1]

"Beer and bone" sounds more like a brothel not like a restaurant :D

[@300spartans3]

boyko dimov why can’t it be both 😂

[@leebass3071]

@@300spartans3 Hear Hear

[@biggdaddy202003]

@@300spartans3 You sir are funny lol

[@biggdaddy202003]

So true lol. Hey think of it as Hooters taken to the next level.

[@louzer2566]

With Tyrion Lannister as the host

[@Golikol369258]

the slice! when he pulled the breast off was just ... amazing. absolutely amazing to see his work. no need for strength, he knows where to cut, where to pull. really, really amazing

[@maybefixfix6143]

This guy is strangely one of the most likable people ever and i can't work out why

[@nicholasvinkler1635]

This was badass and eye opening!! My next tattoo will read "bone go in soup"

[@VicInc.]

Bro chicken bone soup esp the legs when thoroughly washed is heavenly

[@leroysuzanscheijven-kuijst9370]

Bone go soup 🤣

[@JKboi27]

This guy is a master of his craft. Makes every single knife movement look so easy. Even with the most expensive sharpest knife, it cannot be as easy as he makes it.

[@protopigeon]

I love Chef Kono and this episode so much. I can only aspire to be as good a chicken butcher as him. Legendary

[@TheFlashBlur]

Keep coming back to this one too. Real talent

[@protopigeon]

@@TheFlashBlur Amazing knife skills, and a funny guy too. Also he's a B Boy!

[@dexterm2003]

Having sat at the chefs table at Torishin and served omakase by chef Koto and his assistant I can tell you it is quite the culinary experience! Each dish is amazing and gives a very unique flavor and experience. The oyster is one of my favorites as well as their chicken and duck sausage that you dredge through a raw egg yolk for a sauce/glaze. He is a master of more than just chicken too. There was a squid tempura with shiso leaf and topped with fresh uni that was an explosion of flavors, textures, and temperatures! Truly next level. Arigato gozaimasu chef Koto!

[@HamburgerBudduaGuy]

I saw that wing skin get cut off before his reaction and I was even surprised he made use of that!! Great video for utilizing the entire chicken in various specialized muscles and skin areas!

[@traveller7138]

in case you don't know, chef Kono was in 'omakase' series.

[@dreamCatV6]

I love how excited and happy the Chef is to share these things with the guys. Great episode.

[@ericpanizales3183]

9:31 when you’re in a conversation and you have no idea what they’re talking about but you go along with it

[@biggdaddy202003]

One of the best videos in the series so far. So cool to see the value added to just one bird and a simple cooking technique used to make the parts taste good with no cover up. Over 9000 thumbs up!!!

[@Berryterriblestuff]

Chef Atsushi Kono is definitely my favorite out of the Omakase series, and I'm so glad to see him sharing his ways with you guys! I'd definitely like to go to his establishment one day for sure.

[@fawadpopal99]

Incredible fun to watch this show. Very genuine but thorough focus on respect to other cultures cuisines, food waste minimization in addition to simplicity and flavour. Keep up the good work folks.

[@endangeredmarmot4518]

Ok, so the boys are accomplished butchers in their own right, but chef Kono, wow, dude is an artist. It's awesome watching pros learn from other pros since they really appreciate the skill!

[@looppp]

I've eaten at Torishin twice, cooked by chef Atsushi Kono, and each time it's mindblowing. He is so easy to talk to too!

[@Greg-bs5jw]

Just so keen. Biff and Lanky killing it! I now need to buy a tonne of chickens to practice on.

[@uku1994]

Best of luck

[@efisforfawn6335]

Kono Atsushi.In all my time watching videos, I have never seen someone quite as impressive as your culinary skill.Absolutely amazing.Thank you for the show.

[@alexiscabrera2628]

love the way interactions went between the chef and Ben and Brent great work

[@johnm188]

This and the other chicken episode with the French chef are great. Nice to see chicken getting some love and not just beef.

[@TheSandeeps123]

This episode is on a whole different level. Throughly enjoyed it. One of my favourite episodes

[@tishw4576]

This popped up on my algorithm in 2021 and I'm so glad!! We are in outdoor grilling season and this is perfect.

[@cookesam6]

7:32 was terrific

[@p4tr1ck95]

Great and incredibly skilled guy! Love him

[@AnthonySmith-co8em]

I love this guy. Super knowledgeable and passionate. Make more videos with him if you can!

[@Mori650]

Here is a video done by a small vlogger way back. kzbin.info/www/bejne/qJSki5V4l8-drck

[@animaladam5]

Driven, passion is a word for lame people who dream big thinking they love their field. Its like saying I love you on a first date. Put one of these fuck faces from tv blurting out passion in a 3 michelin starred restaurant for 16 hours a day, 6 days a week for a year, and see if you hear any passion then.

[@andrewrhodes9015]

Nothing short of an amazing episode! Thank you guys for your awe and humility.

[@nickreid6143]

This guy is a genius, how excited you two got watching the master Butcher.…… priceless

[@kathyerickson9402]

Amazing knife skills...not to mention mad dance moves! He seems so excited to show the gents just how good all those "throwaway" things can be. Best of all, they all really seemed to be having fun, which made it fun to watch!

[@leonardcavaretta905]

The tail is my favorite most flavorful part.

[@Yautah]

Chicken neck is the bomb.

[@mandorproyek8424]

@@Yautah well u know ur stuff dude 👌

[@itsthatbeeguy]

@@Yautah is chicken neck not usually sold in shops in the US? It's sold in all supermarkets in Australia.

[@Yautah]

@@itsthatbeeguy I have no idea, I'm not from the US, i'm french.

[@ronaldowens5025]

@@itsthatbeeguy turkey neck is king here.

[@myronl2910]

I try my best to use everything, like everything and not waste, but this really takes it to a whole another level... freaken fascinating … loving the interaction and explanations as they are eating

[@maniswolftoman]

I could watch chef Kono butcher chicken all day for the rest of my life and be happy. It’s such a joy to watch his knife work. How many honesukis he must’ve gone through in his life...

[@nepttune710]

Definitely my favorite episode by far. I had a smile on my face the entire time

[@Cristheneonartist]

I need this in a more detailed tutorial!!!!! So amazing. I feel like I've been doing it wrong for ever I need more!

[@andrineslife]

This was like watching magic, this guy is legit a wizard!

[@L2THEC1]

And this what makes life so great, you never stop learning... no matter how much you know.

[@timotot123]

That was beautiful to watch! That is taking chicken prep to a whole new level, and that skewer party looked fantastic. Hope you had a few beers on the side, or that's my recommendation at least to complete the whole experience 👍👍👍

[@Eiensakura]

yakitori and beer is a godsent, like how korean fried chicken and beer goes so well together.

[@Bagelstorm]

Been watching cooking videos for years and still learned a couple of new things from this video, wow.

[@gsent56]

Bring cases of beer, a dozen of friends and chickens, and of course chef Kono. Will be a good time.

[@Digitalcasts]

This guy just FLEXED his deboning skills on the gaijins

[@sebgamboa7628]

I love how at 9:31 they just stopped speaking English

[@bpython]

LMAO

[@charsiewpao4152]

LOL

[@bpython]

the illusive language of Yakitori

[@KingCoCo]

PAHAHAHAHHAA 😂😂😂😂😂

[@naveendotcom]

🤣

[@josepheverhart99]

Brings back memories of living in Japan. Awesome!

[@Trajan2]

This is the type of content that makes Prime Time my favourite series on youtube

[@kzgc8y3n]

I've never seen a chicken butchered like this before. It's gorgeous. It's so devoid of waste. I absolutely love this. TO top it off I am so glad this show has lasted this long. I love Ben and Brent as hosts. Ballin'

[@shahrizzle]

Please don't ever stop making these videos I love you guys 😭😭😭❤️

[@ashtonsamuel]

His smile and enthusiasm for chicken is so pure

[@operatoncreation6396]

seen this video a few days ago, i'm on my second full chicken going into my third.. falling in love with yakitori

[@yolosubmarine]

i'm quite stunned and so in love with this approach to an animal.

[@jeboks777]

Brent worming his way from not getting a high five in the opening B-boy dance scene had me crying 😂😂😂

[@user-kb3qp3ul2m]

No chicken heart? That's the best part of Yakitori for me

[@thomasmulligan9666]

They used a chicken with no offal

[@blehe0h]

While I agree with you completely, I think this episode is highlighting the butchering techniques and results. Offal is amazing, but there's no real need to learn how to "do it", if that makes sense.

[@ronaldt2339]

in his Omakase episode, he does utilize chicken heart in his skewer. it's just like pewpewpew's said. this episode were highlighting his butchering technique

[@topleybird2443]

Chicken livers are often good too, two criminally overlooked parts of the chicken.

[@hafizlemot]

best part of yakitori for me actually is chicken intestine, i dunno why.

[@davidverduzco9954]

That guy was awesome! Great energy!

[@danielo7536]

A true chef never wastes any part of an ingredient... Kono is the real deal.

[@Glee73]

and they havent even gotten into the liver, heart, gizzard, etc. another entire dimension of texture, flavour and deliciousness!!

[@remy7663]

chicken gizzard is one of my favourite

[@wpl6661]

The thing I respect so much about Japanese food culture is their respect and attention to the ingredients they have. Fresh ingredients of high quality. Veggies, fruit, seafood, beef. It doesn't matter. And the care and expertise they put into everything food related. Even street food treats. Our country could learn so much from them about that.

[@leelizardwilcox6271]

I have watched this vid like 40 times already. Im definitely going to try this at home.

[@jamesspencer1997]

Ive worked as meat cutter-butcher most my life have picked up some food science, nutrition and culinary skills..I really think that eating things like the joint tissue and whats called silver skin has heath benefits. I was working at a sushi bar and cut all their pork-chicken-beef and i was working on some hanging tenders, they have a something kinda like a silver skin that runs thru the middle. Once of the sushi guys the head teacher at that had me save that silver skin he threw it in a pot boiled it with Sake and some soy sauce. It turned into a gelatin strip that was just a little chewy and had little bits of meat on it. He than made a sauce of Worcestershire, Wasabi, Sesame oil fresh garlic and chopped spring onion and a little more soy..this stuff was freaking awesome

[@ElDuardo01]

Great video! The chef clearly had an excelent grasp of english which made it funnier and super informative, cheers!

[@nyallleary1643]

nice audio work guys

[@CutCopyPastefy]

Sounds like they're constantly talking into a ventilator

[@R0TTEN_Z0MBIE]

ya, totally. i thought for a second there that my speakers went...

[@paintflinger]

Vader mode to celebrate May 4th?

[@joekev27]

It was posted on may 2nd.

[@gepelica]

Nice episode! Chef Kono is so chill! Cheers!

[@Daugi5613]

great to see these two guys again. its been awhile.

[@Cucumber-red]

THIS IS SOOOOO GOOD. Photoshoot though isnt clear enough! Bring more of thissssss !!!

[@TyeBearSaroar]

Whoa, I just learned so much from watching!! Look forward to the next video. I have been dealing with depression and your channel has really helped me deal with it and focus on something more positive. Thank you!! 😄

[@generalharness8266]

Im gona be sarcastic here because I know what you are talking about. What how can cutting up meat make you happy? Other perspective, Wow that is some impressive love for the craft. Depression sucks and its learning to deal with it when it comes to the breaks in the highs. People who say it goes away are people who have probably just had a low low. Depression is not that its more then that, I cannot put how I felt into words but watching and interacting with people who have found what they love is a good way to balance it against the bad. Its always there changing your lifestyle helps but for me at lest it is part of who I am.

[@waheedahsrecipes5004]

My mouth is watering looking at delicious chicken parts cooked so tender

[@mikewu6801]

Great episode! Love the direction this is going

[@HeavyMetalMike]

That was an unexpectedly entertaining and informative episode. Well done.

[@AlPal5000]

WOW. I had *never* considered isolating chicken parts like that and approaching each with such technique and intention. TOTAL GAME CHANGER.

[@aznstoner]

some videos are for your audiences, and other videos are for yourself, this one was for you guys and I'm happy to see you guys learn

[@J.Rahman]

The knee cartilage is one of my favourite parts of the chicken when cooked properly. The texture and flavour is amazing.

[@sghost128]

I love how they embrace other cultures and how they enjoy their food.

[@Sullendust]

Amazing way to respect and consume every piece of the animal.

[@TJDASHDASH]

Damn, that guy has skills! Such a pleasure to see it!

[@VincentAlfred]

"Beer and Bone" "I join I join" hahaha

[@randyschwaggins]

The knife work here is unbelievable

[@bruceleroy8063]

One of my favorite food videos ever

[@mnajihmakarim1429]

Its nice to see the yakitori master kinda expect how their reaction gonna be on each different part haha

[@alliao82]

such a great video masters love sharing for the work alone takes time to master, the knowledge can be free

[@ASH-mo4qg]

To watch him break down the chicken, is to watch an artist in his media. Spectacular. I hope I am fortunate enough one day, to eat at his establishment.

[@bonvivant3953]

What I like about them is they try out New stuff New techniques it is what makes it so interesting to watch / greetings from germany👍

[@benzmansl65amg]

Japanese people are so precise. True masters of crafts. Awesome stuff.

[@joshpuffpufftekken]

Great episode guys!

[@186bingo]

I honestly didn’t realize how deliciously complex a chicken can be until I went to a Yakitori grill in New York. Great video boys.

[@jacopocarboncini5712]

wow that is some next level stuff, loved it!!

[@mon6745]

Atsushi Kono is amazing- he has such great energy! And yakitori is the best! Glad you guys are stepping out into different styles of butchery. Do Argentinean style cuts next? Like whole cow😬

[@Calmaressurgebat]

I love your videos thanks for the hard work!

[@NedTheDread]

A true master of chicken, that was really impressive, I want to experience that

[@godlymajins]

I needed this, thanks!

[@briand157]

I strive to be atsushi kono one day. He’s a master at his craft. Great video

[@brian402bc]

That looked so good...

[@terrabus1]

One of the best videos you guys have done. I'd love to learn more about the individual parts of the chicken like that.

[@animaladam5]

These guys haven’t done shit the producers do all the work, these guys just make sure to look as lame as possible making Brooklyn look bad. Fucking nit wit hipsters

[@kzgc8y3n]

I really think these two guys in their journey's have hit upon something that is important in our modern food industry - eating the entire animal. Until we can 3-D print or grow in a Petri Dish our meats, we need to treat our animals with dignity and use all we can to feed ourselves to maximize health and great taste. Amazing Chef Kono - props man!

[@jamesrozine8102]

Another great video 👍👏 You 2 seem to enjoy life.

[@diniybaharuddin4333]

Best episode. Ever.

[@intheframemedia]

Excellent info , keep it up guys!