I Make The MOST Delicious Wagyu Cheese Steak Sushi Roll!

I want to express my sincere gratitude to Butcher Guy Crims of The Butcher Shop by NIKU Steak House. His cuts of meat is out of this world, and his Wagyu Cheese Steaks are to die for. You can find him at: 57 Division St, San Francisco, CA 94103. Run, don't walk to his shop as these Wagyu Cheese Steaks are available as of the release of the video.
I am so excited to share with everyone my own sushi kit which includes sashimi grade fish! In this video, I show you all the thinks you need to do in easy steps with this kit, so I hope you'll enjoy making sushi at home or wherever you are. Everything necessary is included, but of course you can to it to make it even more special. Enjoy and happy eating. Click here to buy: www.restaurantsupply.com/diy-...
Or Visit: TeradaCookware.com
Between myself and Chef Michael Collantes, we are offering our services for professional restaurant consulting anywhere in the world. Between my 30 years and Michael's 20 years of experience and his Michelin Star accomplishments 2 years in a row, we would love to help make your establishment the best it can be. We look forward to hearing from you soon.
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As always, we wish to thank all of our fans for spending time here with us on KZbin. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode...
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on KZbin.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at [e-mail] or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
3203 Regal Drive
Alcoa, TN 37701
800-714-8226
www.knifemerchant.com

[@hbgriss]

I mostly apreciate the way the guy talked about his chefs 💪🏼

[@davidtatro7457]

That was great. Good work environment!

[@riddles4237]

❤️ Chefs Appreciating Chefs ❤️

[@lastbite1237]

It would be a pleasure working with that TEAM, I can even feel the respect for us behind the screen. 🙏🏻

[@FrankIsDoingThings]

This guys the Ron Swanson of cooking.

[@symbol__]

That intro was amazing. Bless that man.

[@gigachad4715]

Masterfully done.

[@deadbyAnthrax]

love the entusiasm of the owner at niku steakhouse, i can definately relate, i am a chef on a 4star hotell, so cooking is close too the heart :)

[@Tusuratopia]

My mouth has been watering since the knife hit the rib meat. That looks so absolutely delicious. Truly a life experience, not just a sandwich.

[@YoKnow]

What an amazing Host!

[@dwaynewladyka577]

That looks really good. I hope you and your cameraman, Charles, have a good afternoon. Cheers, Chef Hiro! 👍🏻👍🏻✌️

[@dangarcia2952]

This episode is a vigan's nightmare from the iuaameat to the various beef cuts very good video as always good job

[@ALIENIGENA7777]

Show chef Terada 👏👏👏

[@-RONNIE]

Thank you both for the video 👍🏻

[@malabuha]

You can see that he gave his baby away ❤ true gift. Hi Hero 🙂

[@lindatakahashi9268]

Beautiful! Would love to try it all!!❤

[@pariable]

Philly native and a fan for many years. I shed a tear at this masterpiece.

[@user-zg7kv6zy4z]

Outstanding

[@jazmingonzalez3227]

Mmmmmm!!!! That looks so delicious. My mouth is watering on both of the dishes. That marbling on that steak is beautiful.

[@losthope5346]

alt title for video: irl ron swanson as a butcher teaches you to make cheesesteak

[@vuckomrakic3760]

Awe! Awesome, keep it coming in!

[@SushiAtHomee]

It’s amassing 🎉, I love it thanks

[@cpm9747]

That looks so delicious...

[@thb77955]

Hiro, my friend, g11d aftern11n!!! What a great piece of meat... Your roll looks so delicious ;-) ❤️🇯🇵❤️🇩🇪❤️🇺🇸❤️ 🥩🥩🥩🥩🥩🥩

[@manojfernando8467]

Thanks chef🇱🇰🙏

[@YOJAYO]

Sick video man!

[@dmac7403]

It's hilarious hearing all this umami talk when it's savory was no need to add another word to the taste pallet.

[@siaosiliua5908]

Izagamasu❓ It’s Itadakimasu🤣 All that time spent with Hiroyuki san🤔

[@rikspector]

Hiroyuki, Thank you! Cheers, Rik Spector

[@fishstix4209]

11:34 that looks good af. I would eat that raw or with a light sear 🤤🤤

[@HOGSBREATH1978]

I know they say if you have to ask how much something is you can’t afford it but I wanna know how much that cheese steak cost. And how much that chunk of Ribeye is??

[@yulim5409]

close your eyes and listen and it sounds like ron swanson talking about beef

[@dannyarellano86]

Save me some 😊

[@dafarii]

Wagyu Carbon Footprint Over 9000 Tons Cheese Steak Roll

[@michaelandersson2856]

😋👍

[@MagiaErebea028]

the butcher reminds me of Ron Swanson for some reason

[@lazy1124]

Anyone know how is the cheese sauce made?

[@kevinzeh3559]

Should have asked if he prefers Pat's or Geno's.

[@YOJAYO]

7 minutes early yay!

[@heavenhell3624]

I love wagyu fat🤤

[@shuji808]

Where's Guga?

[@brentreynolds4469]

Hey there hiro asswel as commentator whats hos name wasabi head lets c a poke smoked salmon roll😁👍

[@thehairydiyer]

Skip to 13 mins for the good stuff. The beginning is just a preamble.

[@lutomson3496]

ive been in the store before nice meat...a little pricey though...ill be back

[@fishstix4209]

18:10 🤤🤤🤤🤤

[@scott9877]

Less yakking, more cooking

[@guilhermegamito5589]

The guy, "you gotta respect the high quality meat" proceeds and cuts too thin slices of such tender meat

[@hamburgsendai]

米国の国民の皆様と寺田シェフ この度の地元の高等級和牛仙台牛のメニュー料理体験動画を楽しく拝見致しました有難う御座います 仙台宮城県の仙台牛は等級A5B5の等級最高レベル霜降りのみ認定され流通する霜降り肉の和牛ブランドです 米国の皆さんお楽しみ頂けましたか？ 地元では霜降り高等級な仙台牛は薄切りロースはすき焼きや リブやサーロイン部位はステーキ 他の切り落とし肉はハヤシライスや西洋メニューなビーフストロガノフや肉じゃが ひき肉はハンバーガーパティーへやヒロさんの様にバーナー炙り出しで和牛にぎり寿司などで食べていますよ 東北には他に赤身肉の短角牛や 仙台のお隣の親戚地域高霜降り和牛山形の米沢牛や山形の全域の山形牛など 東北には和牛の高等級肉質和牛生産霜降り肉や 美味しとされる高品質和牛の赤身肉の生産牛等 東北は様々な銘柄の良い和牛生産地域で盛んに銘柄の和牛生産が点在しておりますが 米国の皆様にも御賞味頂き 食味体験を通し和牛食が美味しかっと思って頂けて 食事としてひとときでも幸福を感じて頂けて御納得頂ければ幸いです。

[@samkarkiainen1090]

No disrespect but that's Ron Swanson

[@peace4myheart]

I understand when you have it all, you can put Wagyu on anything. However, I have never had Wagyu so I think it is such a waste to make a cheese steak out of it. Can't afford either one. JAJAJA

[@soggynothere2438]

Hiro I hate that you make everything look easy like a blindfolded world record to making a roll from whatever you want

[@uglyfate1326]

I am not sure how to feel about this vid, like there is smth wrong about it.

[@dennisolive4741]

It's very simple what is wrong. How ridiculously expensive these ingredients are, and how people worship them, while most of the world are lucky to even have a bowl of rice or a piece of bread and that's All! In a day. It's just not right for the world to be this F**Ked up.

[@fg146]

too much talking imo

[@demwz]

If you have Wagyu, why do you need chees? Its like Cotton Candy on ice cream along with some marbel sirup

[@codyrecord9163]

Reading this comment made my brain hurt.

[@hornet1065]

That sounds awesome! I would love to try ice cream with cotton candy and marbel sirup! 🤤

[@hornet1065]

"why do you need cheese?" That has to be the dumbest question ever asked! 😂

[@demwz]

thats fine - so you dont need Wagyu, you will find all xou need @ Pizza Hut

[@Platypus_Warrior]

I almost unsubscribed, I rarely dislike a video but this is too much. I am the 1 against 128 saying this is very wrong. I know I didn't taste it and maybe it's because I'm from Europe where cheese has another meaning? Or maybe I'm just too dumb, it's ok :)

[@GarthKlaus]

What does cheese mean in Europe?

[@Platypus_Warrior]

It means flavour within itself. We eat it with bread pasta olives... But such a good meat would always be consumed as such. Come to France, Spain, Portugal, Italy... I swear you will understand@@GarthKlaus

[@stacietagomori634]

🥩This was a truly amazing video to watch from the most "Brok da mout and onolicious Sendai Cheese Steak Sushi to Butcher Guy edifying his talented crew. This was such a Great way to start my Aloha Friday. Happy Aloha Friday Hiro San and Charles... Have a amazing weekend.

[@jimmycodmw2]

good video... i miss the old videos with the filmer and hiro 😢

[@helpmereach45ksubswithoutvideo]

Congratulations to Everybody who is Early and found this Comment🎉

[@deadbyAnthrax]

that wagyu has been fed only Pellets... if a cow is grassfed, which makes the tastiest beef, the fat actually turns, Yellow\orange from the Beta-carotenes, and is actually Very very healthy for your heart, especially if u consume it Raw, and unrendered. because, inside ur chestWalls, where the heart is, is alot of orange saturated Fats, which the heart takes from and helps you live your life... If the fat is white, like in this case, the cow has been Fed Bullshit Grain feed, and pellets, which isnt too nice... imagien a kobe cow thats been Grass fed all its life, that cow meat should be priced at 300dollars per kilo, not this Bull white fat nonsense... Tell me im wrong...

[@fishstix4209]

He literally said it was olive wagyu...that cow ate olives of various ripened states and olive pulp from the manufacturing of olive oil it's whole life.

[@GarthKlaus]

Grass fed beef sucks.

[@arthurrapson8183]

Meth control at it’s finest. Both impressive but apparently pathetic. Jigs up but hey, good business