Japan's best eel, outstanding chef’s skill, eel Don!”Kyogoku Kaneyo”

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“Kyogoku Kaneyo” was founded in the early Taisho period.
It has a history of 100 years and still maintains the retro appearance at that time.
Unagi is a very popular food in Japan.
The specialty is an eel don with a large japanese omellet on top.
"Three years of skewering, eight years of cutting,It takes a lifetime to learn how to grill”
We would like you to appreciate the taste of skilled cooks.
Cooperation: Kyogoku KANEYO
Address: goo.gl/maps/sa...
Business hours: 11: 30-21: 00
Regular holiday: Open all year round
In-store dining: possible
Takeout: impossible
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#eel
#japanese food
#live eel

[@user-tz3zx9gq6k]

調理簡単そうに見えるけど習得の難しさを表した言葉で「串打ち三年、裂き八年、焼き一生」ってあるし相当な努力をされたんだなって思う。

[@user-mg1yk8tl4c]

日本の食がこういった職人さんの技術に支えられ、美味しくいただける。板前さんに感謝します。

[@user-df7gl4in3p]

串うち三年、裂き八年、焼き一生と呼ばれる鰻でこんな美しい仕事をするのはホントに職人技

[@user-lh1xe5gz9c]

裂きなげぇ

[@THEXHORN]

正直どれも一年、一生懸命やれば出来るやろ。 日本て無駄な年功序列みたいなんが強すぎるから、自分を追い越されたくない人が修行と名付けて成長遅らせてるだけな気がするわ

[@太平洋-k1d]

@@THEXHORN 論点ずれてるぞ

[@user-sh5hr6vu1q]

@@THEXHORN 論点ズレてるしさ 残念だけどそれは違うよ 人によってはできるまでに時間がかかる さらにこういうお店は長い歴史の中で同じ味 同じ見た目の料理を出し続けてきた これはどのお店も同じだけども いきなりやらせてクレームが出たりしたらいけないから 見習いから修行として指導するんだよ 和食店とかってそういうものだよ 1年でできる訳じゃないんだよ あと、年功序列とか言ってるけど 長い歴史の中で伝統と味を守ってるんだからそういうのは残る 成長を遅らせてるとか言ってるけど それは無い もし遅らせてるなら 会社だってゴミ替えとかを新入社員にやらせないよ

[@alexia9549]

自分もうなぎ屋で10年修行してました 久しぶりにうなぎの捌きを見ると捌きたくなってきます

[@user-ko3we9vu8r]

職人ってほんとに凄い

[@ru8269]

捌いたことない人でもわかるんだろうけど捌いたことある人なら尚更わかるこの凄さ

[@kurofunev2]

10:13 瓶に戻した時の「コポコポッ！」っていう音がたまらない

[@user-sz4uy8iq4s]

骨をすく音最高ですね。 鰻捌いてる動画沢山ありますが、凄く仕事が丁寧なのがわかります。

[@user-cc9cq4tf9u]

仕事が丁寧で見てて気持ちが良い

[@domechan4190]

あっという間過ぎて鰻もビックリしとるやろうな

[@tastetherambo1004]

11:17 smooth transition

[@mohammadpujakrisna6751]

wow amazing

[@user-fl6rz5xs7e]

捌かれるときに「あぁ〜」みたいな感じで口開けるとこ何回もみてまう

[@AM-RN28]

美味しいですね❗ 食べたいよ インドネシアからきました ✌🇮🇩❤🇯🇵

[@atallahraihan478]

Bacot

[@crimsonitacilunarnebula]

@@atallahraihan478 no kata kasar

[@Ali-so9gb]

@@atallahraihan478 stres

[@eri-xu1ok]

Oishidesune Tabetaiyo Hehehe untung gua ambil kelas bhs jepang semester lalu

[@krisnadwipa3888]

Indinisii kiri kimishiti, chanel indo kok ngomong jepang

[@user-sc6mh1pl3o]

こんなの絶対に美味しいに決まってる

[@user-fx5cv6jk9y]

장어를 죽인후 다른 생선 다루듯 또 물로 닦으면 비려서 못먹는다. 한국에서도 장어는 고가의 음식이라 싸게 사려고 경동시장이나 노량진 시장가서 수조에 있는 장어 바로 죽여서 손질해서 구이양념까지 사서 집에서 구워먹는 경우가 있다. 한국에서도 마찬가지로 행주나 칼로 긁어서 피를 제거하지 거기서 물로 씻지 않는다. 그건 오래된 노하우다. (참고로 한국은 얼음 방식이 아닌 주로 전기 충격으로 아예 죽인후에 손질한다, 고무 다라이나 파란색 쓰레기통 같은곳에 담아놓고 모란시장 개고기 도축할때 쓰는 분전함 차단기 달린 전기봉 같은 걸로 지진다. 기절해도 움직이면 날고 기는 1급 주방장도 도저히 손질을 못한다. 장어 자체가 미끄럽고 기절한 뒤에도 저렇게 점액이 나오고 뒤틀리는 성향이 있다. 미끄러워서 한국은 아예 면장갑을 끼고 손질하는 경우가 더 많다. 얼음물로 기절이 아니라 아예 죽인후에 손질해야 쉽게 한다. 영상의 사람은 굉장히 능숙한 주방장으로 보인다.) 손질 다 된걸 집에 가져가서 또 피 닦고 집에서 또 손질한다고 물에 씻고 손 댄후 구워 먹으면 살도 푸석하고 냄새도 비린내 때문에 못먹고 다 버려야된다. 장어구이집 가서 요리사 손질하는거 구경하다가 선무당이 사람 잡는다고 물로 씻으라고 훈수 두면 진상소리 듣는다. 애초에 한국에서 흔히 먹는 장어구이도 일본이 전파해준 요리라 장어를 어떻게 조리해서 먹는지 대부분이 잘 모름. 요리 좀 해보신 연세 드신 어머님들이나 낚시 좋아해서 생선 다룰줄 아는 분들이나 알지;;; 장어 못접해본 젊은 주부들도 싸게 장어구이 먹으려고 시장에서 뼈 바르고 손질해온 장어 사오는데 잘 모르고 집에 가져가서 물로 씻어서 비슷한 실수를 흔히들 겪는다. 장어는 손질부터 구이까지 꽤 까다로운 음식이다.

[@bananesalee7086]

westerners be shouting non sense like : "MONSTER ! You're killing it while it is still alive"

[@cyberskeeps8442]

I like to call those people blue haired girls and hoodie boys

[@yuze1396]

I mean it was till he jabbed a knife thru its skull

[@user-wf5dh4zq9h]

まだ？若い頃，雑誌記事で観ました。動画配信は、初めて観ましたが歴史在る名店ですね。きかいがあれば伺いたいお店です。

[@luisgerardo5386]

No te entendí ni vrgas

[@user-ms1vo6hj2h]

一つだけ分かることは美味いって事だけ

[@-kei-3785]

すげえ早い…尊敬する。。

[@JeffNolan]

as impressive as that eel is, the omelette is a tour de force. It took me preparing a thousand omelettes to get a fraction of what this chef accomplished

[@tikikiyo326]

すっごい綺麗な手さばき 感服です

[@user-nv7em7wi7j]

影片中最值得證明其價值的地方是「用炭火烤鰻魚」這一點，雖然等待時間比較久（至少半小時），但可以讓鰻魚肉緊實，味道更濃郁。 有許多鰻魚店為了節省時間，都用瓦斯爐火烤鰻魚，但就會讓鰻魚肉鬆弛並參雜著瓦斯的味道。

[@mura2962]

還有那種碳香令人無法自拔

[@com-ti4nd]

命をいただかせていただきありがとうございます。感謝!!!!!!

[@user-sx2pv9jb9l]

何回か行ってるけど実際に捌いてるところは初めて見たな☺️ うなぎはもちろん言うことなしですが、中庭が素敵なお店ですよねぇ

[@juanpalatapa8190]

Exacto, eso hace la diferencia

[@kpsw._17]

No hablo taka taka

[@user-iq9dv8rh6t]

Согласен

[@ivodesousapaivapaiva8387]

çok iyi

[@user-qo1pb1yq7k]

仕事が丁寧ですね❇️

[@1oo120]

スーッて切られてる時のウナギ口開いてるの見て一緒になって口開けてた

[@huyunindou]

ϵ( 'Θ' )϶

[@manusiakeju8624]

in mu country very much sidat 🇮🇩🇮🇩🇮🇩🇮🇩

[@munen2024]

鰻食べたい🤤 こんなに丁寧に作られているんだから、旨くない訳がない。

[@paulariumIGOT7]

I remember eating grilled unagi in Kyoto. It was a pretty expensive place and the only reason we got to eat there was because of my aunt in Japan (it was her treat). I had cheap unagi before this so I was able to compare the difference. The taste of the fish was so clean! It's the only description I can think of and it just blended well with the sauce. If you want to try this dish, go to a really well known place and be prepared to spend some cash. It's worth it!

[@pashathopanny7255]

yeah u can tell the taste of expensive one and the cheap one. its so diffrent

[@user-il4df2vl3d]

cheap and expensive for you it's 4 and 5 dollars

[@MrAmanato]

これ捌きもそうだけど、串うちがめちゃくちゃ難しいんだよな… 素早く皮の際を通すのがほんと難しい

[@kalongtototogel6292]

me and my cat watching this, suddenly we staring each other

[@paulooliveira4649]

Linda

[@bonedmordh5320]

Asian moment

[@user-zt1lv5te9f]

流れるようにやるなぁ 手際よくて見てて気持ちいい

[@dewadodechannel4178]

This is art.

[@user-di7my1pt9b]

It's weird how vegans haven't responded to this yet

[@takakimatsuda]

卵焼きが最高すぎる

[@user-rb4bt3ny8w]

卵焼きとタレだけでも美味しそう🤤

[@user-xp7yt1cb6s]

腹開きは腹切に通じるっていうのあるけど背開きは“裏切り”に通じることない？ ってこれ見ながら考えてた。

[@user-pt5uk4nf9u]

ちょっとうまいかもしれない。

[@Michaelyinglia]

Meanwhile in the UK, eels are boiled in plain water and jellied with manufactured gelatin.

[@liliessijeuni7774]

Sound disgusting

[@user-mn5qt9lj2t]

簡単そうにやってるけど、うなぎ捌くのはほんとに難しいんだよな〜 途中決まったところで刃が止まるんだよ〜

[@mrdavid2664]

この職人さんは本当に神技ですね、ところで、自分は香港の出身ですが、こっちのうなぎは日本より大きいし、長いし、もし同じさばき方ができたらどうなるかなぁー☺️

[@simjunnie584]

그릇에 밥 퍼담을때... 밥조차도 저울로 무게재서 정량 담아내는 가게의 장사방식이 너무 멋지다.

[@user-ce3wt8cl4j]

ウナギを我が子のように丁寧に扱っている様子に愛情を感じました

[@hayatoN]

我が子？ええっ！？

[@user-ww1wl9bm3l]

我が子を、、、、捌く、、！？

[@user-wt5jw8dg9d]

タイムアタック動画はいくらでもあるが、丁寧な動画はこれくらいしかない

[@johnmungship2]

そうなの？

[@THEXHORN]

へんおじの動画見ればいいよ

[@user-tc1bn2gb6g]

かねこの動画見た後これみたらどれだけ凄いのかが分かるな。

[@music-ro6hk]

気まぐれじゃなく本気の違い

[@user-os9dq7ry2k]

ここ中学の修学旅行の時自由行動で行ったなぁ、もちろん最高に美味しかった

[@leonardomaquilon2218]

Eh?

[@user-sh5ti5ul8m]

もはや芸術やんw

[@marumo.1053]

丁寧な仕事だべ

[@HARIBO-EDOGAWA]

んだ。スムーズだ

[@stoneruler]

the eel opening its mouth when torn apart is just....terrifying. But the result looks pretty good.

[@MrLuisperwira]

Yeah,... but that's how you process eel. While it still alive. And that's why they put it on ice before cutting. Make it more easy to handle, to preserve the the texture. And the knife they using wow !, very sharp !.

[@Renzu-ZG]

Why is this on my recommended when I'm just starting a diet regimen?

[@glanced9684]

KZbin algo knows how to get clicks lol

[@sui_offical]

Because KZbin knows, they always know..

[@user-pw1gf1xl8p]

自分で調べな

[@alejandrotorresmartinez2981]

Mmmmmmm si

[@masterace1150]

This is a very healthy meal, if you stick to the portions as shown in the video, wash it down with a hot cup of green tea and ginger...dieting is not the key, watching your diet is. Good luck.

[@MarcelloKSA]

Perfect knife skills...three cuts and two Filets!! Respect 💪🏽

[@2430kei]

腹開きは腹切りに通じるため京都でも背開きするところがありますね

[@paulooliveira4649]

Shbbdj sjjkj skk?

[@Doom.Shiesty]

2:18 the sounds of that Ice :O

[@user-xc4iz9ub5e]

烤鰻魚的醬汁是洗手水嗎？就算是師傅級的人在烤，我看了也沒胃口了

[@AnggaTirtaFL]

KZbin recomendation algorithm to draw my 2AM attention is still a mistery.

[@Ramsilita24]

Totally

[@9yashinoki]

Are you in Japan?

[@LiberJP]

京都の～というタイトルのわりに､背開き&蒸し工程があって???となった 11:20 説明文にも江戸焼き鰻と明記してあるな 鰻丼は関西式のほうが好みだが､この食べ方だと関東式のほうが合ってるかも

[@jerolvilladolid]

So fresh its still wiggling in my belly...

[@jeffglenn7609]

Incredible knife skills with a tanto!

[@WELDER-UP]

Those skills would make crocodile Dundee worried.

[@eduardschiller6888]

Классно, с большим удовольствием попробовал бы этот шедевр! Самое интересное что от живой рыбы до конечного продукта всё делается в одном месте, это в наше время очень большая редкость! Молодцы ребята, очень интересно и познавательно!

[@user-vk7gv4ys3l]

これで2600～3700円か… 食べに行こうかなーうまそうすぎる…☺️

[@hugerleesooper1286]

Japanese people are so skilled!love it!

[@qinzhen1239]

京都やのに　関東包丁使用してはるんやね　ちとビックリ　関西の主流は小鉈のような小さいやつやったから　僕が京都で修行してた時代は名古屋包丁使ってました

[@user-tm6bn8uh3s]

捌き方は江戸前、某有名店で修行したのかな。 卵乗せるのもう巻き風で関東ではありえないでが、なによりも美味しそーーー♪

[@mizu8140]

なんで深夜に見てしまったのか…… 食べたすぎてもう眠れんぞ

[@mom4269]

これだけ綺麗に捌けたら気持ち良いんだろうなー

[@Cuatepec3]

Caught myself breathing hard towards the end of the video 😆😆

[@ryuex100]

焼いてる人の手も美味そう

[@user-np8kx1cw2r]

www

[@sansastark4253]

He's cut look so simply and easy, now im practic, damn its so hard man

[@Myminihands]

It's years of experience and practice 😍😍

[@sarangcemut]

Ask Jon Snow, Ms. Stark. I thinks he knows how to do it.

[@kelabangputih]

2 years, everyday, you'll be good as him

[@hoangcoitk5]

me too :( it's very hard, i messed it badly

[@mitodrudito5806]

Ask ramsay, he is the best you could get on westeros

[@horselover121000]

I prefer the other style unadon : 3 large pieces of grilled eel without egg omlette over sauce dripped rice plus some pickles and miso soup, simple but yummy 😋

[@MrLuisperwira]

Ahhhh.... another excelent choice !. 😙😙😙

[@geniusallen621]

1:32 音最高

[@user-my0820thv]

骨剥がしとる音がファスナーだ…。

[@nazuyu_plusm4te]

？？？ あぁ、ファスナーの音ォ！！

[@arianetabaquero6329]

I wish i could understand those japanese comments.

[@yutoshiraishi2451]

Nothing to see over here 90% are commenting about their cooking and knife skills. others are getting pissed at westerners that comment stupid stuff

[@MingWLee]

One of my favorite Japanese dish of all time!

[@omedonnie]

Eel is Lee :)

[@user-be3cv5gh9e]

簡単そうにやってるけど、金子さんの苦戦具合みてる分本当に凄いと思った

[@enriquereyesmontoya8991]

si

[@staceyk.210]

This was my first time actually seeing a eel being prepared and cook/ barbeque over a open fire!! Very interesting indeed!! This chef was phenomenal and his knife skills were simply Amazing!! Thanks 4 Sharing👏🇺🇸👏

[@merida3830]

いろんな鰻の捌きの動画みたけど 1番綺麗でした。 素晴らしいです。 ずっと見てられます(^^)b

[@white-wolf77]

丁寧でキレイな捌きですね

[@fumioyamasaki2516]

京都は背開きなんですね。

[@takahiromaeda401]

技術もだけど丁寧ですねー

[@nantikuen]

刃の切れ味を惜しみなく使ってる感 いくら包丁のキレがよくても腕が無くてはこの捌きはできませんね。

[@IH-SASAMOTI]

こういう命もらってるアンド作ってもらってるの、ほんといただきますごちそうさまって大事だなって思いました

[@KevinJeff.]

The way he clean those bone, so satisfying

[@incineratorium]

Like a zipper

[@eldikurniawan8671]

That is god level fish cutting skill . Iam amaze by it and the working style is professional.

[@aniken1993]

00:50 the eel looks like "m I dead?" (surely its head was chopped off)

[@user-sj7xq6vq2o]

すっごい丁寧。

[@ermusic2806]

I just watched the pufferfish one… At LEAST this one is actually dead, no neurons firing.

[@301larussomusic]

That was freaky but I had to keep looking lol 🧐

[@frankhu4160]

去骨的聲音很好聽

[@vale-tudo7687]

凄いの一言しかありません

[@user-kv8ig9em9t]

家族で京都旅行行った時に食べました。 昔ながらの食堂という感じで賑わっていて、凄く美味しかったです。

[@ARod-br2ui]

I would definitely try it out! 😋

[@georgedarwintv8081]

Thus video really make me feel hungry every time ive been watching this!😋😋 he has a God level cutting skill 😱😱

[@yvelisserosario8246]

With he don’t rinse this

[@Monalisa20699]

Perfect sounds cutting 😍

[@fullface0721]

美味そう食べたい

[@hishamhassan858]

Complicated...but it's unique...art. brilliant masreing cooking

[@howardlpaul4906]

This vid pop up after i watched the anime "Isekai izakaya nobu"

[@user-dl8rt9wt3o]

のぶ見てたんだ！うなぎ出てくるからね！

[@kinoetenzou9907]

Itu Sidat berasal dari Cilacap, Jawa Tengah. Permintaan Ekspor ke Jepang tiap tahun Naik terus dan petani di Cilacap mengaku kewalahan menghadapi permintaan Ekspor yg terus meningkat tersebut.

[@yanamulyana5965]

Cilacap nya dmna ya mas?

[@sayfranoto3362]

ngotak aja lu tooong, lu kira cilacap doang yg ekspor, daerah tempat gua juga tooong... pringsewu Lampung... ngerti..?

[@riodwisaputra3785]

Kinoe Tenzou mantaap sluuurr.

[@andylynnhatzler1576]

Ngenyis lah rika

[@muhamadnabhani7544]

Cilacap hadir

[@187cm_human]

京都で江戸裂き包丁で背開きって珍しいのではないですかね

[@nguyenquockhoa3056]

Where is this??

[@beautyvery5052]

일본은 싫어하지만 일본인의 음식점 사장들의 저 마인드하나는 맘에 든다..,.먹는거 가지고 장난안치는 저 확고한 장인정신,,,,,,,,,,,,,,,,,,,,,,,,,,

[@Ssmssssz]

ㅂㅅ

[@juliandover4188]

I watch this in my night shift

[@tickluroy1624]

Watch the doors jackass😤

[@Namekana]

caution: when this pop up in recommend vid, do not watch this when you're hungry

[@MichaelHarto]

I just ate and still i got hungry watching this

[@matthew.6994]

No, this is MAKING me hungry

[@amirulhakimi6705]

damn 😭😭

[@LazyDeath666]

Too late man, too late.

[@kennyljs]

Sorry, but I am looking up the nearest Japanese restaurant now and hope they have something similar.

[@tonarinokappa]

すんごい早いきれい このスピードと綺麗さ手に入れるのにどんくらいかかるんやろ

[@Aria_Southern_Cross]

背びれ取るときすっごい好き